Prep Time: 20 minute

Cook Time: 30 minute

Total Time: 50 minute

Servings: 4

 

Ingredients:

2 tbsp. unsalted butter

1/2 cup of diced shallots

1/2 lb. white button mushrooms, sliced

salt and freshly ground black pepper to taste

1 cup of white wine

One lb. sea scallops

1/2 cup of heavy whipping cream

One egg yolk

2 tsp minuteced fresh tarragon

1 tsp lemon zest

1 pinch cayenne pepper, or to taste

Four large oven-safe scallop shells

1/4 cup of shredded Gruyere cheese

1 pinch paprika

Eight fresh tarragon leaves

 

Directions:

In a large pan, melt the butter over medium heat and add the shallots, cooking them for 5 to 8 minuteutes or until they are translucent. Add mushrooms, salt, and black pepper, and mix to combine. Raise the heat to medium-high, and cook, stirring often, for 10 minuteutes or until the mushrooms are golden brown.

Toss in some wine, boil, and then reduce to a simmer while you scrape the browned pieces of food off the bottom of the pan with a wooden spoon. Place scallops gently in wine and cook in the mushroom mixture for approximately 2 minuteutes on each side or until barely firm. Reserve the mushrooms and cooking liquid in separate containers, then strain the mushroom mixture into a new dish.

Once the liquid has been filtered, it should be returned to the pan with the scallops and any collected juices. For approximately 10 minuteutes, while stirring often, bring cream sauce to a boil and simmer until reduced by roughly half.

Remove from heat, and wait a minuteute for the mixture to cool. Stir in the egg yolk to the cream sauce quickly. Place the pan on a heat-safe surface (a cutting board or countertop) and add the tarragon, lemon zest, and cayenne pepper, 2 tbsp at a time.

Place approximately three scallops on top of the mushroom mixture and divide the rest among the scallop shells. Coat the scallops with the cream sauce and let any excess seep into the mushrooms. Lightly season with paprika and Gruyère cheese.

Turn on the broiler. Prepare a baking sheet by placing a big aluminuteum foil in a slightly crumpled state. Fill the shells, put them on the foil, and gently push down to remain flat.

Broil for 5-6 minuteutes in a preheated oven or until bubbly and cheese is gently browned. Place on plates covered with napkins to prevent shells from breaking, and top with two tarragon leaves crisscrossed each dish.