Ingredients1 1/2 lb. bay scallops
1/2 c. finely chopped shallots
1/2 tsp. dried tarragon
3 tsp. unsalted butter
1/2 c. evaporated nonfat milk
1/4 c. dry white wine
2 tsp. Dijon mustard
1 Tbsp. cornstarch
3 Tbsp. water
1/3 c. shredded Jarlsberg cheese
1/4 c. dry breadcrumbs
2 Tbsp. grated Parmesan cheese
salt and pepper to taste
lemon slices
Directions
Heat oven to 400 degrees.
Saute scallops, shallots and tarragon in 1 tsp. butter in large nonstick skillet until scallops are translucent, about 3 minutes. Remove with slotted spoon to bowl.
Add milk, wine and mustard to skillet. Bring to a boil.
In a separate cup, stir together cornstarch and water; then stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg cheese until melted. Add to scallops.
In a separate bowl, mix together crumbs, Parmesan cheese, remaining butter and seasonings. Spoon scallop mixture into 6 1/2-cup ramekins. Top with breadcrumb mixture. Bake at 400 degrees for 10-13 minutes, until cheese is bubbly and crumbs golden.
Serve with lemon.
