Joey D 's Chicken and Scallops
LA Times; has a Jarlsberg topping.
MAKE IT SHINE! ADD YOUR PHOTO
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DIRECTIONS
- Season chicken breast and scallops with salt and pepper.
- Dredge in flour; shake off excess.
- Heat clarified butter in pan.
- Add chicken; brown until pale golden.
- Add scallops; do not overcook.
- Remove from skillet; add shallots and mushrooms to pan.
- Sauté until tender.
- Add white wine; reduce until it forms a glaze.
- Add cream and tarragon.
- Heat until it forms a sauce.
- Add chicken and scallops back to pan.
- Put into 4 ramekins.
- Top with cheese.
- Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.
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