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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. | 2. Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute. | 3. Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce. | 4. Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne. | 5. Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level. | 6. Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
shallot	1/2	cup	diced	57.6	13.44	2.0	0.08
white button mushroom	1/2	pound	sliced	201.7338	0.0	44.8801	1.1333
salt black pepper	to taste		ground	201.7338	0.0	44.8801	1.1333
white wine	1	cup		-	-	-	-
sea scallop	1	pound		503.2011	24.5254	93.1149	3.8080000000000003
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
egg yolk	1			54.74	0.6103	2.6962	4.5118
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
tarragon	2	teaspoons	minced	3.54	0.6026	0.2732	0.0869
lemon zest	1	teaspoon		201.7338	0.0	44.8801	1.1333
oven safe scallop shell	4			201.7338	0.0	44.8801	1.1333
gruyere cheese	1/4	cup	shredded	136.29	0.1188	9.8373	10.6722
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185
tarragon leaf	8			201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.