Scallops de Jacques
Prep Time: 10 minutes
|
Cook Time: 21 minutes
270 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish Scallops, thawed
2 cups filtered water
½ cup dry white wine
1 tsp salt
4 tbsp unsalted butter
1 tbsp minced shallot
2 oz. cremini mushrooms, sliced
2 tbsp all-purpose flour
1 cup blanching liquid
½ cup heavy cream
1 tbsp chopped fresh tarragon + extra for topping
¼ tsp black pepper
2 oz. grated Gruyère cheese
1/3 cup panko breadcrumbs
2 tsp melted unsalted butter
Directions
Step 1
Preheat oven to 400ºF. Heat 2 cups of water, wine, and salt over medium and bring to a boil. Turn heat off and add scallops.
Step 2
Allow scallops to blanch for 2 minutes. Remove scallops from water and set aside on a plate. Scallops should not be cooked through.
Step 3
Melt butter over medium heat in a large skillet. Add mushrooms and shallots. Sauté for 5 minutes, stirring regularly.
Step 4
Sprinkle flour over vegetables and stir. Cook 2 minutes longer. Gradually stir in 1 cup of cooking liquid from scallops until flour is completely incorporated. Stir in heavy cream, tarragon, and black pepper. Add cheese and stir until dissolved and sauce is lightly simmering, about 4 minutes.
Step 5
Turn heat off. Add scallops to skillet and stir to coat in sauce. Spoon scallops into 4 oven safe ramekins and top with cream sauce. Stir together melted butter and breadcrumbs. Sprinkle over scallops.
Step 6
Bake for 8-10 minutes, until breadcrumbs are golden brown, and sauce is bubbly. Serve hot garnished with extra chopped tarragon.
Nutrition Facts
Scallops de Jacques is a rich and flavorful scallop dish served in perfectly portioned ramekins. This fancy sounding recipe is elegant yet very easy to make.