INGREDIENTS

• 12 medium sea scallops
• 2 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 4 ounces white button mushrooms, sliced
• 1 shallot, finely minced
• 2 tablespoons all-purpose flour
• 1 garlic clove, minced
• 1 cup dry white wine
• ½ cup heavy cream
• 1 tablespoon fresh tarragon, chopped
• ¼ cup gruyere cheese, freshly grated

HOW TO MAKE IT

1. Preheat oven to Broil.
2. Place scallops on a plate and pat dry with paper towel. Season the scallops with salt and cracked pepper.
3. Heat oil in Staub cast iron skillet over medium high heat.
4. Gently place scallops in the hot pan. Sear on both sides and set aside on a clean plate.
5. Deglaze the pan with 2 tbsp of wine, scraping up any bits from the pan. Add 2 tbsp of butter.
6. Add mushrooms to the pan cooking until soft. Add shallots and cook for 2-3 minutes. Add garlic and cook for 1 minute more.
7. Sprinkle flour onto the mushroom mixture. Stir and cook for 1 full minute before deglazing pan with wine.
8. Stir in cream and tarragon. Season with salt and cracked pepper.
9. Bring to a bubble and add scallops back into the sauce. Toss to coat the scallops. Cook for 1 minute and then remove from the heat.
10. Place cook safe scallop shells into Staub braiser pan. Divide scallops into the 4 shells. Use a large spoon to scoop sauce over the scallops.
11. Add gruyere cheese on top and set under the broiler for 2-3 minutes until cheese has melted.