Scallops Au Gratin Serves: 6
Ingredients • 3 teaspoons unsalted butter • 1-1/2 pound bay scallops • 1/2 cup finely chopped shallots • 1/2 teaspoon dried tarragon • 1/2 cup evaporated nonfat milk • 1/4 cup dry white wine • 2 teaspoons Dijon mustard • 1 tablespoon cornstarch • 3 tablespoons water • 1/4 cup shredded reduced-fat Jarlsberg cheese • 1/4 dry plain bread crumbs • 1 tablespoon grated Parmesan cheese • 1/4 teaspoon salt • 1/4 teaspoon black pepper • Lemon wedges for serving Directions 1.Heat oven to 400 degrees F. 2.Melt 1 teaspoon butter in a large non-stick skillet over medium heat. Add scallops, shallots and tarragon and saute until scallops are translucent, 3 minutes. Remove with a slotted spoon to a medium-size bowl. 3.Add milk, wine, and mustard to skillet. Bring to boiling. Stir together cornstarch and water in a small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg until melted. Add to scallops. 4.Mix together bread crumbs, Parmesan cresses, remaining 2 teaspoons butter, salt and pepper in a small bowl. Spoon scallop mixture into six 1/2-cup oven-proof ramekins or scallops shells. Top with bread crumb mixture. Bake in heated 400 degree F. oven 10-13 minutes or until cheese is bubbly and crumbs are golden. Serve with lemon wedges. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
