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 purpose flour
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme
- 1/4 cup grated Comte cheese
Method:
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Blot scallops with paper towel. Season with salt and pepper.
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Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.
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Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
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Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
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Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
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De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
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Stir in cream and thyme and bring to a simmer.
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Preheat broiler to high.
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Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
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Broil until the cheese is browned and bubbling. 2-3 minutes.
