How to make it

  • Preheat oven to 400 then melt 1 teaspoon butter in large skillet over medium heat.
  • Add scallops, shallots and tarragon then sauté until scallops are translucent about 3 minutes.
  • Remove with a slotted spoon to a medium size bowl then add milk, wine and mustard to skillet.
  • Bring to boiling then stir together cornstarch and water in a small cup and stir into skillet.
  • Cook stirring until thickened then stir in cheese and add to scallops.
  • Mix bread crumbs, parmesan, remaining 2 teaspoons butter, salt and pepper in small bowl.
  • Spoon scallop mixture into six ramekins or scallops shells then top with bread crumb mixture.
  • Bake 13 minutes then serve with lemon wedges.

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