Cheesy Tarragon Bay Scallops
Nice presentation, and when served over a puff pastry shell, elegant enough for a special dinner. The Parmesan and tarragon give you a rich and flavorful cheese sauce that's the perfect complement to the scallops.
- 4puff pastry shells
- 2tablespoons butter, divided
- 12ounces bay scallops
- ¾cup sliced button mushrooms
- 2tablespoons minced shallot
- 1cup half-and-half
- 2tablespoons flour
- ¼cup dry white wine
- 2tablespoons sherry
- 1teaspoon lemon juice
- 1teaspoon Dijon mustard
- ½cup shredded Parmesan cheese
- 1tablespoon chopped fresh tarragon, plus more for garnish
- freshly ground black pepper to taste
Step 1Preheat the oven to 425 degrees F (220 degrees C).
Step 2Remove 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).
Step 3Melt 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.
Step 4Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
Step 5Whisk 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.
Step 6Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
Step 7Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.