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Scallops Au Gratin

SUBMITTED BY: Taste of Home Test Kitchen 

"Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker."
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 4.0
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 3 tablespoons all-purpose flour
  • 1 cup 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 (4.5 ounce) jar 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 bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. 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.
  2. Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted.
  3. 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.

FOOTNOTE

  • Nutritional Analysis: 1 cup equals 534 calories, 31 g fat (18 g saturated fat), 150 mg cholesterol, 885 mg sodium, 23 g carbohydrate, 2 g fiber, 39 g protein.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on apr. 6, 2007 by DEEPWATERS5 
Really yummy dish. I didn't have any tarragon so used garlic instead and used cheddar. I'm... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on dec. 17, 2007 by Nuttylicious 
It was good. Just a little to gooey for ma taste. I also added some more seasoning. MORE


 
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