Scallops AuGratin

• total time: 3 minutes

Ingredients

1 cup seafood stock

½ cup dry white wine

1 lb sea scallops

3 tbsp unsalted butter

1 shallot, finely diced

2 tbsp flour

½ cup heavy cream

1 tbsp lemon juice

Kosher salt, as needed

½ cup panko breadcrumbs

2 tbsp unsalted butter, melted

¼ cup shredded Gruyere cheese

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped tarragon

Directions

Simmer seafood stock + white wine, then poach scallops for 1½ mins. Remove and slice.

In a pan, sauté shallots in butter. Stir in flour to make a roux, then whisk in 1 cup of the poaching liquid and cook until thickened.

Add heavy cream + lemon juice. Season with salt.

Fold in the sliced scallops.

Spoon into gratin dishes or scallop shells.

Mix breadcrumbs, Gruyère, melted butter, parsley + tarragon. Sprinkle over the top.

Broil until golden and bubbling (2–3 mins).