Gruyere Scallops 

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 lb. Bay scallops
1/8 cup olive oil
1 cup sliced mushrooms
1 medium onion, chopped
1 cup Galena Cellars General’s Reserve White Wine or Illinois Seyval Blanc
2 teaspoon cornstarch
1 cup whipping cream
1 teaspoon dried tarragon
1 cup shredded Gruyere cheese 

In a large resealable plastic bag, combine flour, salt and pepper, add scallops and shake to coat.  In a medium skillet, sauté scallops in olive oil until lightly browned.  Transfer to a greased 1 qt. baking dish.  In the pan drippings, sauté mushrooms and onion.  Add wine, bring to a boil, and cook until liquid is reduced to 2 tablespoons.  Whisk together cornstarch, cream and tarragon and add to skillet.  Bring to a boil, cook and stir for

1 minute or until thickened.  Spoon over scallops, sprinkle with cheese, and bake uncovered at 375 for 18-20 minutes.  Serve over cooked rice.  Serves 2-4.

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