Name: Cheesy Tarragon Bay Scallops
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Puff pastry shells - 4; Butter, divided - 2 tablespoons; Bay scallops - 12 ounces; Sliced button mushrooms - ¾ cup; Minced shallot - 2 tablespoons; Half-and-half - 1 cup; Flour - 2 tablespoons; Dry white wine - ¼ cup; Sherry - 2 tablespoons; Lemon juice - 1 teaspoon; Dijon mustard - 1 teaspoon; Shredded Parmesan cheese - ½ cup; Chopped fresh tarragon, plus more for garnish - 1 tablespoon; Freshly ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Tarragon Bay Scallops

1. Puff pastry shells - 4

2. Butter, divided - 2 tablespoons

3. Bay scallops - 12 ounces

4. Sliced button mushrooms - ¾ cup

5. Minced shallot - 2 tablespoons

6. Half-and-half - 1 cup

7. Flour - 2 tablespoons

8. Dry white wine - ¼ cup

9. Sherry - 2 tablespoons

10. Lemon juice - 1 teaspoon

11. Dijon mustard - 1 teaspoon

12. Shredded Parmesan cheese - ½ cup

13. Chopped fresh tarragon, plus more for garnish - 1 tablespoon

14. Freshly ground black pepper to taste - 1 tablespoon

How to cook deliciously - Cheesy Tarragon Bay Scallops

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).

3. Stage

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.

4. Stage

Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.

5. Stage

Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.

6. Stage

Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.

7. Stage

Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.