Coquilles St-Jacques (Gratinéed Scallops)

Ingredients

• 8 oz. button mushrooms, minced

• 6 tbsp. unsalted butter

• 3 small shallots, minced

• 2 tbsp. minced parsley

• 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish

• Sea salt and freshly ground black pepper, to taste

• ¾ cup dry vermouth

• 1 bay leaf

• 6 large sea scallops

• 2 tbsp. flour

• ½ cup heavy cream

• ⅔ cup grated Gruyère

• ½ tsp. fresh lemon juice

Method

• Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes.

• Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper.

• Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.

• Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat.

• Add scallops; cook until barely tender, about 2 minutes.

• Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain.

• Pre Heat grill to high. Melt remaining butter in a small saucepan over medium heat. Add flour; cook until smooth, about 2 minutes.

• Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops.

• Grilled until browned on top, about 3 minutes; garnish each with a tarragon leaf.

Contributors

Tested by Kumquot Mae Café Moora by Shireen Manning