Coquilles St-Jacques (Gratinéed Scallops)

8 oz. button mushrooms, minced

6 tbsp. unsalted butter

3 small shallots, minced

2 tbsp. minced parsley

1 tbsp. minced tarragon, plus 6 whole leaves, to garnish

Kosher salt and freshly ground black pepper, to taste

¾ cup dry vermouth

1 bay leaf

6 large sea scallops

2 tbsp. flour

½ cup heavy cream

⅔ cup grated Gruyère

½ tsp. fresh lemon juice

Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.

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