Elevate your dining experience with this luxurious dish! Tender bay scallops are enveloped in a decadent Parmesan and tarragon cheese sauce, served atop a flaky puff pastry shell for a truly unforgettable meal.

Follow The Directions

01

Step

0 mins

Preheat the oven to 425 degrees F (220 degrees C).

02

Step

20 mins

Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).

03

Step

4 mins

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.

04

Step

5 mins

Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.

05

Step

2 mins

Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.

06

Step

1 mins

Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.

07

Step

0 mins

Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.

For an extra touch of elegance, consider using high-quality, all-butter puff pastry shells.
Be careful not to overcook the scallops, as they will become rubbery. Sear them quickly for the best texture.
Freshly grated Parmesan cheese will provide the best flavor and melt more smoothly into the sauce.
A dry Amontillo Sherry can be used for a richer flavor