Modes

Ingredients

• 8 tablespoons (1 stick) unsalted butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups seafood or chicken stock
• 1 cup heavy cream
• 1/2 teaspoon Old Bay seasoning
• Kosher salt and freshly ground black pepper
• 1 cup shallots, finely diced
• 12 ounces mushrooms, sliced
• 1/4 cup brandy
• 1 1/2 cups Panko breadcrumbs
• 1/4 cup fresh flat-leaf parsley, chopped
• 5 ounces grated Gruyère cheese or high-quality Swiss cheese
• 1/4 cup high-quality olive oil
• 2 pounds fresh bay scallops, drained and side muscles removed

Instructions

Preheat the Wolf Convection Oven on Convection Roast Mode to 375°F with the rack in the 4th or 5th position. Place six gratin dishes on 2 sheet pans. Gratin dishes are about the size of 1 1/2 cups.

Melt 4 tablespoons of butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, Old Bay seasoning, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.

Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. After 10 minutes, set the sauce aside. Heat the remaining 4 tablespoons of butter in a large, 12” sauté pan over medium-low heat. Slice the mushroom caps ½” thick. Add the shallots and mushrooms to the butter and sauté for about 8 minutes, stirring often. Add the brandy and cook for about 1 to 2 minutes or until most of the liquid has evaporated. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and set aside. Combine the breadcrumbs, parsley, and cheese in a medium bowl. Add the olive oil, stir to moisten the crumbs, and set aside.

Add the mushrooms and scallops to the cream sauce. Stir to coat. Combine the mixture and divide evenly among the gratin dishes. Sprinkle the breadcrumb mixture evenly on top and bake for 10-12 minutes until the scallops are cooked and the sauce is lightly browned and bubbly. Remove from the Wolf Convection Oven and serve hot.