Creamy Baked Scallops

Name: Creamy Baked Scallops
Total time: 25 min
Ingredients: 1 to 1 1/2 pounds large, U10-U12, dry-packed scallops, cut into pieces; 3 to 4 extra-large or 6 medium scallop shells; 8 ounces clam juice; 1 cup white wine; 2 fresh thyme sprigs; 4 tablespoons butter, divided; 10 ounces baby bella or cremini mushrooms, sliced thin; 1 small shallot, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 small garlic cloves, minced; 2 tablespoons flour; 3/4 cup heavy whipping cream; 2 tablespoons fresh parsley, plus more for garnish; 6 ounces Gruyère cheese, shredded; 1/2 cup panko breadcrumbs; Coarse salt for keeping scallops steady in pan, optional

www.charlottefashionplate.com

Indulge in the creamy, savory delight of Coquilles St. Jacques with this simplified recipe for Creamy Baked Scallops.

View full recipe on www.charlottefashionplate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.charlottefashionplate.com.

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