Meals in Minutes
Cheesy Tarragon Bay Scallops
Prep Time: 15 min | Cook Time: 15 min | Servings: 4
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Prep Time
15 min
Cook Time
15 min
Servings
4
Ingredients
- 4 frozen puff pastry shells
- 2 Tbsp. butter, divided
- 12 oz. bay scallops
- 2 Tbsp. shallots, minced
- 3/4 cup sliced button mushrooms
- 1 cup half-and-half
- 2 Tbsp. flour
- 2 Tbsp. sherry
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1/4 cup dry white wine
- 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese
- 1 Tbsp. chopped fresh tarragon (optional)
- Freshly ground black pepper, to taste
Directions
- Bake puff pastry shells according to package directions and set aside.
- Melt 1 tablespoon butter in large skillet over medium-high heat. Add scallops, and sauté quickly on both sides until lightly browned (do not overcook). Remove scallops from pan and set aside.
- Reduce heat to medium, and melt 1 tablespoon butter in skillet. Add shallots and mushrooms, and sauté until just tender. Add flour and half-and-half to skillet, whisking until smooth and thickened; add sherry, lemon juice, mustard and wine, and whisk into the cream sauce.
- Stir in cheese, tarragon and pepper, and, if necessary, adjust consistency of sauce to your liking. Add scallops to cheese sauce; stir and reheat briefly.
- To serve, remove top of the puff pastry shell and fill with cheesy scallops, overflowing slightly.Garnish with additional fresh tarragon, if desired.
