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Coquilles St-Jacques (Gratinéed Scallops)

From: Saveur
SERVES 6

¾ cup dry vermouth
1 bay leaf
1 large shallot, quartered
Kosher salt and freshly ground white pepper, to taste
18 medium sea scallops
8 tbsp. unsalted butter
16 oz. button mushrooms, sliced ¼" thick
3 tbsp. flour
½ cup heavy cream
½ tsp. fresh lemon juice
1½ cups grated Gruyère

Boil vermouth, bay leaf, shallot, salt, white pepper, and ½ cup water in a 4-qt. saucepan over medium heat. Add scallops; cook until just tender, 1–2 minutes. Using a slotted spoon, divide scallops between six cleaned scallop shells or shallow gratin dishes. Simmer cooking liquid until reduced to ¾ cup, 5–7 minutes. Strain liquid; set aside.

Wipe pan clean; melt 4 tbsp. butter over medium-high heat. Cook mushrooms until soft, 5–7 minutes. Divide mushrooms between scallop shells. Wipe pan clean; melt remaining butter over medium-high heat. Stir in flour; cook 2 minutes. Add reserved cooking liquid, the cream, lemon juice, salt, and white pepper; bring to a boil. Cook until sauce is slightly thick, about 6 minutes.

Heat oven broiler. Spoon sauce over scallops and top with Gruyère; broil until cheese is melted and golden, 2–3 minutes.