This is a print preview of "Bay Scallop Gougere" recipe.

Bay Scallop Gougere Recipe
by Global Cookbook

Bay Scallop Gougere
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  Servings: 12

Ingredients

  • 1/2 c. Unsalted butter
  • 2 c. Lowfat milk
  • 2 c. Bread flour
  • 8 lrg Large eggs
  • 2 c. Gruyere cheese, diced
  • 1 Tbsp. Grainy mustard
  • 1 tsp Salt
  • 1 tsp Fresh grnd black pepper
  • 4 Tbsp. Unsalted butter
  • 1 1/2 lb Bay scallops
  • 1 med Red onion, minced
  • 1/2 c. Tarragon vinegar
  • 1 c. Heavy cream
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. Grainy mustard
  • 2 Tbsp. Dry sherry Salt and pepper, to taste
  • 1 c. Gruyere cheese, grated

Directions

  1. The day before serving, prepare the gougere dough: Heat the butter and lowfat milk in a medium saucepan to boiling. Remove from the heat. Add in the flour and stir till the mix is smooth and cleans the side of the pan. Add in the Large eggs, one at a time - beating well after each addition. Sir in the cheese, mustard, salt and pepper. Cook, sitrring constantly,, over low heat just till the cheese melts.
  2. Butter a 15 x 10 baking sheet. Spread the dough over the entire sheet, building up the sides and leaving just a thin layer of dough in the middle.
  3. Cover tightly with plastic wrap and chill overnight.
  4. The next day, prepare the filling: Heat the butter in a large skillet over medium high heat. Add in the scallops and saute/fry for just 1 minute. Remove the scallops with a slotted spoon and set aside.
  5. Add in the onion to the skillet and saute/fry for 2 min. Pour in the vinegar and heat till just 1 tablespooon remains. Pour in the cream, then stir in the mustards and sherry. Season with salt and pepper to taste. Continue to cook till the mix is quite thick and reduced by about half. Remove from the heat and stir in the scallops.
  6. Preheat the oven to 400 F.
  7. Remove the gougere dough from the refrigerator. Spread the scallop mix proportionately over the dough. Sprinkle the grated cheese proportionately over all. Bake the scallop gougere till puffed and golden - 40-45 min.
  8. Let cold several min, then cut into bite-sized squares and pass with cocktails.