Scallops St. Jacques Mornay
Elegant scallops in a rich creamy sauce with mushrooms and tarragon, topped with Swiss cheese. Perfect for special occasions or sophisticated dinners.
Ingredients
Instructions
- Saute scallops, mushrooms, and white wine in butter.
- Add garlic, heavy cream, and tarragon to the pan.
- Thicken the sauce with a roux.
- Top with Swiss cheese and broil until golden brown.
Tips & Substitutions
For a richer flavor, consider using a combination of different mushrooms, such as shiitake and cremini, alongside the medium mushrooms. If you don't have Swiss cheese, Gruyère can be a great substitute. To make the dish lighter, you could replace heavy cream with half-and-half, though this may slightly alter the texture. Always ensure the scallops are dry before sautéing for a perfect sear.
Serving Suggestions
Serve Scallops St. Jacques Mornay alongside a light salad or steamed vegetables for a well-rounded meal. This dish pairs beautifully with Seafood recipes like Shrimp Creole - Low-Fat for a delightful dinner. Consider serving it with a crisp white wine to complement the flavors of the scallops and sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops in a skillet over low heat or in the oven at a low temperature to avoid overcooking. Adding a splash of cream can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops St. Jacques Mornay contains roughly 34 calories, with 1g protein, 4g carbohydrates, and 1g fat. It is a good source of vitamin D (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure they sear properly. Cooking times may vary slightly, so keep an eye on them to prevent overcooking.
What can I use instead of white wine?
If you prefer not to use white wine, you can substitute it with chicken broth or a splash of lemon juice mixed with water. This will help maintain the dish's moisture and flavor without the alcohol content.
How can I make the sauce thicker?
To thicken the sauce, you can create a roux by cooking equal parts of flour and butter before adding it to your cream mixture. Alternatively, simmer the sauce longer to reduce it and intensify the flavor, which will also help thicken it naturally.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).