If you love scallops, you’ll absolutely love this dish. Sea scallops are poached in a wine flavored broth, tossed in a creamy sauce riddled with sauteed shallots and mushrooms, then topped with cheese and buttered crumbs. How does that sound?This recipe uses sea scallops which are large and meaty.This goes quickly so have all your ingredients in place.
1tablespoonchopped fresh tarragon or 1 teaspoon dried
4ouncesgrated Swiss or Gruyere cheese1 cup
½cuppanko bread crumbs
If using individual shells or gratin dishes, arrange them on a baking sheet for easy removal. If making this into a casserole, have a 2 quart dish ready.
Place rack in the middle position of the oven and preheat oven to 350°.
Place scallops, wine and a good pinch of salt in a 3 quart saucepan. Add enough water to just cover scallops. Heat until it starts to boil then remove from heat. The scallops should start to look opaque. Remove scallops with a slotted spoon into a bowl and cover. Covering will retain heat and continue to cook the scallops. Return pot to burner and heat reserved liquid to boiling and boil until reduced to about 1 cup - over is better than under. Transfer into a measuring cup. It can be the same one used for heavy cream. Just combine the two.
Make cream sauce:
In the same (now empty) saucepan, melt the butter over medium heat and saute shallots until softened and translucent, about 5 minutes. Add the mushrooms along with a sprinkle of salt and saute until mushrooms are softened and release some of their liquid.
Stir in the tarragon.
Sprinkle in the flour and stir to cook flour for about 1 minute.
Stir in the the lemon juice, the reserved liquid, and the heavy cream. Bring to a simmer and cook until thickened.
Remove from heat and stir in ½ of the grated cheese. Taste sauce and adjust for salt.
Add the scallops and stir to coat and to warm up scallops.
Divide the scallops evenly into 6 baking shells. If making this in a casserole, transfer everything into a 2 quart shallow casserole dish.
Divide the remaining cheese and sprinkle evenly over the baking shells or on top of casserole.
Combine the panko and chopped parsley with the melted butter and sprinkle evenly over each shell or evenly on top of casserole.
Bake for about 8 - 10 minutes then broil until the crumbs are golden and toasted and the cheese is bubbly.
Scallops St. Jacques https://www.thegeneticchef.com/scallops-st-jacques/