*  Exported from  MasterCook II  *
                            BAY SCALLOP GOUGERE
 Recipe By     : Nantucket Open House Cook Book
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers - Hors d'Oeuvres      Seafoods - Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    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.  Sir in the cheese,
 mustard, salt and pepper.  Cook, sitrring 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 tablespooon remains.  Pour in the cream, then stir in
 the mustards 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
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