BROWN SHIMEJI AND SCALLOPS GRATIN

STEP 1

Pat the scallops and shimeji dry with paper towels

STEP 2

Melt butter in a frying pan over medium heat, add the onion and saute. When the onion is soft, add the shimeji mushrooms and stir-fry for a minute.

STEP 3

Add the scallops and fry briefly. Add flour, salt and pepper and mix quickly. When all the flour is incorporated, add the white wine and mix well. Bring to a boil, then reduce heat to low, cover, and steam for 1 to 2 minutes.

STEP 4

Remove the lid and turn the heat to medium, add the cream and stir. When it starts to simmer, reduce the heat to low, add sale & pepper and nutmeg, mix, and bring to a quick boil.

STEP 5

Preheat the oven to 390-420℉. Put butter in a heatproof container and spread a thin layer on the bottom and sides. Place the mix in a baking dish, sprinkle with cheese, and bake in the oven at 390-420℉ for 15-20 minutes until the top is lightly browned.