Description
Scallops are baked in a rich, creamy sauce flavored with a pinch of curry powder, Gruyere cheese and white wine for a “company’s coming” favorite!
Ingredients
Scale
- 4 tablespoons butter, at room temperature
- 1 pound cremini mushrooms, stems trimmed and sliced
- 2 large shallots, finely minced
- 1/4 cup cognac or brandy
- 2 pounds sea scallops, quartered or bay scallops, left whole
SAUCE:
- 4 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 cup dry, crisp white wine, plus a splash to finish
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup seafood stock or clam juice
- 4 ounces Gruyere, shredded
- 1/4 to 1/2 teaspoon mild or sweet curry powder
- Kosher salt and freshly ground black pepper
TOPPING:
- 1/2 cup panko or fresh bread crumbs
- 4 ounces Gruyere, shredded
- 1/4 cup finely chopped fresh flat-leaf parsley
- Olive oil, to moisten crumbs
- Finely chopped fresh chives, for topping after baking
Instructions
- Preheat the oven to 400°. Use 1 tablespoon of room-temperature butter to grease a 9 x 13-inch baking dish or 6 individual oven-safe gratin dishes. Set aside.
- Preheat a large skillet over medium heat. Add the butter; once melted, add the shallots and a generous pinch of salt. Cook, stirring frequently, until softened and translucent. Raise the heat to medium-high and add the mushrooms. Cook until the liquid has evaporated and the mushrooms are beginning to brown, about 9 to 10 minutes. Season with salt and pepper. Off the heat, add the Cognac and cook over medium heat until the liquid has evaporated, about 1 to 2 minutes. Set aside.
- To make the sauce: In another large sauté pan, melt the butter over medium heat. Once melted, add the flour and whisk to combine. Cook for 4 to 5 minutes, until the flour-butter has become one and is a pale golden blond color. Slowly add the white wine, whisking constantly to avoid forming any lumps. Add the heavy cream, milk, and seafood stock and whisk again to make a smooth sauce. Bring the sauce just to a boil, stirring frequently, and reduce to a simmer until thickened and coats the back of a spoon. Season with curry powder, salt and pepper. Over low heat, add the 4 ounces of Gruyere, whisking to melt the cheese. Add the mushroom-shallot mixture to the pan and stir to combine. Allow to cool slightly before adding the scallops.
- Rinse the scallops under cold water and dry thoroughly. Add the scallops to the sauce and stir to coat.
- In a small mixing bowl, combine the bread crumbs, Gruyere, and parsley; add enough olive oil to coat the bread crumbs, about 2 to 3 tablespoons. Top the scallop mixture with the bread crumbs. At this point, you can cover the pan and refrigerate until ready to bake if you want to make it ahead. Otherwise, transfer the pan to the preheated oven and bake for 20 minutes. Switch the oven to broil and broil for 3 to 5 minutes, until the topping is golden brown. Sprinkle with chopped chives before serving.
- Category: Seafood