Coquilles St-Jacques (Gratinéed Scallops) | Saveur
This classic preparation of wine-poached scallops, broiled abed mushroom purée with a rich cream sauce, will give you new found appreciation for the old ways.
Ingredients
- 8 oz. button mushrooms, minced
- 6 tbsp. unsalted butter
- 3 small shallots, minced
- 2 tbsp. minced parsley
- 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
- Kosher salt and freshly ground black pepper, to taste
- <sup>3</sup>⁄<sub>4</sub> cup dry vermouth
- 1 bay leaf
- 6 large sea scallops
- 2 tbsp. flour
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- <sup>2</sup>⁄<sub>3</sub> cup grated Gruyère
- <sup>1</sup>⁄<sub>2</sub> tsp. fresh lemon juice
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