Ingredients
- 12 medium sea scallops
- kosher salt/black pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter - divided
- 4 ounces fresh mushrooms - chopped
- 2 shallots - minced
- 1 garlic clove - minced
- 2 tablespoons all reason flour
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 tablespoon clean thyme
- 1/4 cup grated Comte cheese
Directions
- Blot scallops with paper towel. Season with salt and pepper.
- Heat a large skillet over medium-excessive warmness with oil. Sear scallops on each sides (about 1-2 minutes every facet). Transfer to a plate.
- Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes. Reduce warmness to medium, upload shallots and garlic. Continue to cook until tender. Season with salt/pepper.
- Add last butter. Sprinkle flour over mushroom aggregate. Cook, stirring continuously for 1 minute.
- De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
- Stir in cream and thyme and bring to a simmer.
- Preheat broiler to high.
- Into four shallow stoneware dishes, equally divide half of of mushroom mixture among dishes. Place three scallops into each dish. Equally divide remaining mushroom aggregate between dishes. Sprinkle each dish with 1/four of cheese each.
- Broil until the cheese is browned and bubbling. 2-3 minutes.