Scallops Saint-Jacques

Ingredients

• 12-16 Large scallops, without coral
• 2 EL Butter
• 1 EL Olive oil
• 1 Shallot, finely chopped
• 100 g Mushrooms, sliced
• 100 ml Dry white wine
• 200 ml Heavy cream
• 1 TL Fresh tarragon, chopped
• 50 g Gruyère cheese, grated
• Salz und Pfeffer Salt and freshly ground black pepper
• 2 EL Breadcrumbs

Instructions

1. Pat scallops dry. Season with salt and pepper.
2. Heat butter and olive oil in a large pan. Sauté shallot until soft. Add mushrooms and cook until golden brown.
3. Deglaze with white wine and reduce slightly. Add cream and tarragon, simmer for 5-7 minutes over low heat until the sauce has thickened slightly.
4. Season the sauce with salt and pepper. Preheat oven to 200°C (390°F).
5. Quickly sear the scallops in a separate pan, about 1-2 minutes per side, until lightly caramelized.
6. Place the scallops in oven-safe scallop shells or small gratin dishes. Pour the sauce over them. Sprinkle with grated Gruyère and breadcrumbs.
7. Bake in the preheated oven for 10-15 minutes, until the top is golden brown and bubbling.
8. Serve immediately, garnished with fresh parsley if desired.

Nutrition