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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker. Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
1/2 cup heavy whipping cream |
1/4 cup white wine |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds bay scallops |
1/2 cup chopped onion |
2 tablespoons butter |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 teaspoon dried tarragon |
1-1/4 cups shredded asiago cheese |
topping: |
1/3 cup dry bread crumbs |
2 tablespoons butter, melted |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside.
2. In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted.
4. Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown. Yield: 4 servings.
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