[France] How to cook Coquilles Saint-Jacques
Ingredients
- 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
