Bay Scallop Gougere

DOUGH
1/2 cup unsalted butter
2 cups milk
2 cups bread flour
8 large eggs
2 cups gruyere cheese, diced
1 tablespoon grainy mustard
1 teaspoon salt
1 teaspoon fresh ground black pepper

FILLING
4 tablespoons unsalted butter
1 1/2 pounds bay scallops
1 medium red onion -- chopped
1/2 cup tarragon vinegar
1 cup heavy cream
2 tablespoons dijon mustard
1 tablespoon grainy mustard
2 tablespoons dry sherry
salt and pepper to taste
1 cup gruyere cheese grated

The day before serving, prepare the gougere dough:
Heat the butter and milk in a medium saucepan to boiling. Remove from the heat. Add the flour and stir until the mixture is smooth and cleans the side of the pan. Add the eggs, one at a time, beating well after each addition. Stir in the cheese, mustard, salt and pepper. Cook, stirring constantly,, over low heat just until the cheese melts.

Butter a 15 x 10 baking sheet. Spread the dough over the entire sheet, building up the sides and leaving just a thin layer of dough in the middle. Cover tightly with plastic wrap and refrigerate overnight.

The next day, prepare the filling:
Melt the butter in a large skillet over medium high heat. Add the scallops and saute for just 1 minute. Remove the scallops with a slotted spoon and set aside.

Add the onion to the skillet and saute for 2 minutes. Pour in the vinegar and heat until just 1 tablespoon remains. Pour in the cream, then stir in the mustard and sherry. Season with salt and pepper to taste. Continue to cook until the mixture is quite thick and reduced by about half. Remove from the heat and stir in the scallops.

Preheat the oven to 400 F.

Remove the gougere dough from the refrigerator. Spread the scallop mixture evenly over the dough. Sprinkle the grated cheese evenly over all.

Bake the scallop gougere until puffed and golden brown, 40-45 minutes.

Let cool several minutes, then cut into bite-sized squares and pass with cocktails.

Servings: 12
Source: Nantucket Open House Cook Book