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Recipe Name: Bay Scallop Gougere Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1/2 Cup(s) Unsalted butter
2 Cup(s) Milk
2 Cup(s) Bread flour
8 Eggs
2 Cup(s) Gruyere cheese, diced
1 Tablespoon(s) Grainy mustard
1 Teaspoon(s) Salt
1 Teaspoon(s) Fresh ground black pepper
1 1/2 Pound(s) Bay scallops
1 Red onion, chopped
1/2 Cup(s) Tarragon vinegar
1 Cup(s) Heavy cream
2 Tablespoon(s) Dijon mustard
2 Tablespoon(s) Dry Sherry
Salt and pepper, to taste
1 Cup(s) Gruyere cheese, grated
Directions:
The day before serving, prepare the gougere dough: Heat the butter and
milk in a medium saucepan to boiling. Remove from the heat. Add the
flour and stir until the mixture is smooth and cleans the side of the
pan. Add the 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 until the cheese melts. 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. Cover
tightly with plastic wrap and refrigerate overnight. The next day,
prepare the filling: Melt the butter in a large skillet over medium
high heat. Add the scallops and saute for just 1 minute. Remove the
scallops with a slotted spoon and set aside. Add the onion to the
skillet and saute for 2 minutes. Pour in the vinegar and heat until
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 until the mixture is quite thick and reduced by about half.
Remove from the heat and stir in the scallops. Preheat the oven to
400 F. Remove the gougere dough from the refrigerator. Spread the
scallop mixture evenly over the dough. Sprinkle the grated cheese
evenly over all. Bake the scallop gougere until puffed and golden
brown - 40-45 minutes. Let cool several minutes, then cut into
bite-sized squares and pass with cocktails. Date: Mon, 24 Jun 1996
10:00:39 -0500 From: Sharon <jouet@telalink.net> Recipe By :
Nantucket Open House Cook Book MM-Recipes Digest V3 #175 From the
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 456
Calories From Fat: 294
Total Fat: 33.3g
Cholesterol: 219mg
Sodium: 405.5mg
Potassium: 187mg
Carbohydrates: 20.5g
Fiber: <1g
Sugar: 2.4g
Protein: 18.2g


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