Seafood Sausage

Ingredients

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• 2 tablespoons unsalted butter
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• ½ cup diced shallots
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• ½ pound white button mushrooms, sliced
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• salt and freshly ground black pepper to taste
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• 1 cup white wine
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• 1 pound sea scallops
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• ½ cup heavy whipping cream
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• 1 egg yolk
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• 2 teaspoons minced fresh tarragon
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• 1 teaspoon lemon zest
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• 1 pinch cayenne pepper, or to taste
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• 4 large oven-safe scallop shells
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• ¼ cup shredded Gruyere cheese
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• 1 pinch paprika
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• 8 fresh tarragon leaves
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.
3. 3
   Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
4. 4
   Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
5. 5
   Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
6. 6
   Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
7. 7
   Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
8. 8
   Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
9. 9
   Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.