Cheesy Tarragon Bay Scallops

Cheesy Tarragon Bay Scallops

Made  times
lutzflcat 297

"Nice presentation, and when served over a puff pastry shell, elegant enough for a special dinner. The parmesan and tarragon give you a rich and flavorful cheese sauce that's the perfect complement to the scallops."
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30 m 4 servings yields 4 puff pastry shells
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Bake puff pastry shells according to package directions and set aside.
  2. Melt 1 Tbsp butter in large skillet over medium-high heat. Add scallops, and saute quickly on both sides until lightly browned (do not overcook). Remove scallops from pan and set aside.
  3. Reduce heat to medium, and melt 1 Tbsp butter in skillet. Add shallots and mushrooms, and saute until just tender.
  4. Add flour and half and half to skillet, whisking until smooth and thickened; add sherry, lemon juice, Dijon mustard, white wine, and whisk into the cream sauce.
  5. Stir in parmesan cheese, tarragon, and pepper, and if necessary, adjust consistency of sauce to your liking. Add reserved scallops to cheese sauce, stir, and reheat briefly.
  6. To serve, remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly.
  7. Garnish with fresh tarragon (optional).