Coquilles St Jacques (Baked Scallop Gratin)
Our recipe uses crispy bacon, shiitake mushrooms, baby portobello mushrooms and white wine for the base of the sauce.
The mushroom mixture is removed and the liquid is reserved for the cream sauce.
Our cream sauce is made with the reserved mushroom liquid, heavy cream, cayenne pepper, salt, and fresh tarragon.
We used fresh U10 sea scallops and poached for 2 minutes on each side.
We took our mushroom and bacon mixture and placed in the bottom of a scallop shell, added our scallops and topped with our cream sauce and gruyere cheese and broiled until the cheese was melted and browned.
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