Ingredients
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Scale
- 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
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup dry vermouth
- 1 bay leaf
- 6 large sea scallops
- 2 tbsp. flour
- 1/2 cup heavy cream
- 2/3 cup grated Gruyère
- 1/2 tsp. fresh lemon juice
Instructions
- Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. 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. Heat broiler to high. Heat remaining butter in a 2-qt. 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. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 479.15 kcal
- Sugar: 4.8 g
- Sodium: 633.65 mg
- Fat: 36.09 g
- Saturated Fat: 22.11 g
- Trans Fat: 0.7 g
- Carbohydrates: 15.24 g
- Fiber: 2.02 g
- Protein: 17.92 g
- Cholesterol: 125.15 mg