SEA SCALLOPS WITH GRUYERE SAUCE
Boy Eats World!
By David Lawrence
This is about as close as I get to haute cuisine, mostly because I don't much care for things towered on a plate with dribbles and dabs of fancy sauce, making it look much better than it actually tastes. It's also unrealistic to expect people to cook that way at home. This dish combines elegance and sophistication with simple everyday preparation. Does it get any better than that?
• 2 pounds large sea scallops
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 pound cremini mushrooms, cleaned with a damp cloth and sliced
• 1/4 cup minced onion
• 1/3 cup all-purpose flour
• 1/2 cup good, dry white wine
• 1 cup heavy cream
• 1/2 cup whole milk
• Kosher salt and white pepper, to taste
• 1 cup grated Gruyere cheese
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley, for garnish
Wash the scallops and pat dry with a paper towel to ensure caramelization when seared. In a large skillet, heat the oil over medium-high heat to almost smoking, and sear the scallops until a golden crust forms, about 2 minutes on each side. Remove to a plate and keep warm under a loosely tented piece of foil.
Add the butter to the pan and saute the mushrooms and onions for about 5 minutes; add the flour and cook, stirring, 1 minute. Whisk in the wine; cook off the alcohol, about 1 minute. Whisk in the cream and the milk; simmer gently until the sauce begins to thicken, about 2 minutes. Season with salt and white pepper. Add the cheese, stirring until melted. Add the lemon juice. Add the scallops back into the pan; turn the scallops in the sauce to warm through. Serve immediately, garnished with the chopped parsley.