****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.
- 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.
