Scallops & Tomato Au Gratin
|Salad oil||1 Tablespoon|
|Sea scallops||1 1⁄2 Pound, rinsed and patted dry|
|Sliced shallots||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, chopped (Pear Shaped)|
|Minced tarragon||1 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Shredded gruyere||1⁄2 Cup (8 tbs)|
|Swiss cheese||1 Tablespoon|
Melt butter in oil in a wide frying pan over medium-high heat.
Add scallops, a portion at a time do not crowd pan.
Cook, stirring, until scallops are just opaque in center; cut to test 3 to 5 minutes.
As scallops are cooked, remove from pan with a slotted spoon and transfer to a bowl.
Add shallots and mushrooms to pan; cook over high heat, stirring often, just until mushrooms are lightly browned and almost all liquid has evaporated.
Stir in tomato, tarragon, salt, and wine.
Boil, stirring occasionally, until almost all liquid has evaporated.
Add cream; boil, stirring often, until liquid is reduced by about half and large, shiny bubbles appear.
Pour any accumulated juices from scallops into pan; bring to a boil and cook until sauce has thickened.
Remove from heat and lightly mix in scallops.
Spoon mixture into four 7-inch scallop shells or shallow individual baking dishes.
Place on a rimmed baking sheet.
Sprinkle with cheese.
Broil about 4 inches below heat until cheese is melted and scallop mixture is lightly browned 2 to 3 minutes.