Joey D 's Chicken and Scallops |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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LA Times; has a Jarlsberg topping. Ingredients:
1/2 lb chicken breast, diced |
1/2 lb scallops |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup flour |
1/4 cup clarified butter |
2 shallots, minced |
6 button mushrooms, diced |
1/4 cup white wine |
1/2 cup whipping cream |
1/2 teaspoon fresh tarragon leaves, minced |
1/4 cup jarlsberg cheese, shredded |
Directions:
1. Season chicken breast and scallops with salt and pepper.
2. Dredge in flour; shake off excess.
3. Heat clarified butter in pan.
4. Add chicken; brown until pale golden.
5. Add scallops; do not overcook.
6. Remove from skillet; add shallots and mushrooms to pan.
7. Sauté until tender.
8. Add white wine; reduce until it forms a glaze.
9. Add cream and tarragon.
10. Heat until it forms a sauce.
11. Add chicken and scallops back to pan.
12. Put into 4 ramekins.
13. Top with cheese.
14. Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.
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