Joey D 's Chicken and Scallops

LA Times; has a Jarlsberg topping.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 lb chicken breast, diced
• 1⁄2 lb scallops
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup flour
• 1⁄4 cup  clarified butter
• 2  shallots, minced
• 6  button mushrooms, diced
• 1⁄4 cup white wine
• 1⁄2 cup  whipping cream
• 1⁄2 teaspoon  fresh tarragon leaves, minced
• 1⁄4 cup  jarlsberg cheese, shredded

Directions

1. Season chicken breast and scallops with salt and pepper.
2. Dredge in flour; shake off excess.
3. Heat clarified butter in pan.
4. Add chicken; brown until pale golden.
5. Add scallops; do not overcook.
6. Remove from skillet; add shallots and mushrooms to pan.
7. Sauté until tender.
8. Add white wine; reduce until it forms a glaze.
9. Add cream and tarragon.
10. Heat until it forms a sauce.
11. Add chicken and scallops back to pan.
12. Put into 4 ramekins.
13. Top with cheese.
14. Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.