Ingredients

1/4 cup butter or margarine
1 pound scallops, thawed if frozen
1/4 cup finely chopped shallots or mild onion
1/2 pound mushrooms, thinly sliced
1 large tomato, peeled and chopped
1 teaspoon tomato paste
1/3 cup dry white wine or white grape juice
1/2 teaspoon each salt and dried tarragon
1/8 teaspoon white pepper
1/2 cup whipping cream
2 tablespoons chopped parsley
1/2 cup grated Gruyere cheese

Directions

Preheat oven to 400 degrees. In a large frying pan over medium-high heat, melt butter and brown scallops lightly, removing them as they brown and dividing them evenly into 4 buttered baking shells or shallow individual casseroles.

In the same pan cook shallots and mushrooms, stirring frequently, until shallots are tender and mushrooms are lightly browned. Mix in tomato, tomato paste, wine or juice, salt, tarragon and white pepper. Bring to a boil, cover, reduce heat, and simmer 10 minutes.

Uncover, stir in cream, and bring to a boil over high heat. Cook, stirring, until sauce is reduced and slightly thickened. Remove from heat and mix in parsley. Spoon sauce over scallops. Sprinkle evenly with cheese. Bake until sauce bubbles and begins to brown at edges (about 10 minutes). Makes 4 servings.