Scallops Au Gratin
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
Ingredients
- 3 tablespoons all-purpose flour
- 1 cup 2% milk
- 1/2 cup heavy whipping cream
- 1/4 cup white wine
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds bay scallops
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/2 teaspoon dried tarragon
- 1-1/4 cups shredded Asiago cheese
- TOPPING:
- 1/3 cup dry bread crumbs
- 2 tablespoons butter, melted
- 1 tablespoon grated Parmesan cheese
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