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- Prep
- 10 min
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- Total
- 23 min
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- Serving
- 2 dozen
Ingredients
- 30 mL (2 tbsp) Dairyland butter
- 30 mL (2 tbsp) all-purpose flour
- 250 mL (1 cup) Dairyland milk
- 2.5 mL (1/2 tsp) lemon thyme (or thyme and a small piece of lemon peel)
- 1 mL (1/4 tsp) espelette pepper
- 90 mL (6 tbsp) Dairyland 36% cream
- 90 g (3 oz) Saputo Asiago cheese, grated
- to taste: salt and freshly ground pepper
- 15 mL (1 tbsp) olive oil
- 24 button mushrooms, quartered
- 48 small scallops
- 5 mL (1 tsp) Dairyland butter
- 30 mL (2 tbsp) unseasoned bread crumbs
- 30 mL (2 tbsp) Saputo parmesan cheese, grated
- 30 mL (2 tbsp) fresh parsley, finely chopped
Directions
- In a small saucepan over medium heat, cook the butter and the flour for 30 seconds, stirring constantly. Add the milk, thyme and Espelette pepper, stirring well to combine. Cook for 3 minutes or until thickened.
- Remove from heat, add the cream and Asiago cheese, and return the béchamel to the stove, reducing heat to low. Stir until the cheese has melted. Season to taste and keep warm.
- Heat the oil in a sauté pan over medium-high heat and cook the mushrooms until the liquid has evaporated and the mushrooms are starting to brown, about 7 minutes. Remove mushrooms from pan and keep warm.
- Season the scallops. Place a sauté pan over medium-high heat, add the butter and when the butter is sizzling, sear the scallops in two batches for 30 seconds on each side. Combine the bread crumbs, Parmesan cheese and parsley.
- Have 24 shot glasses ready. In each glass, place a heaping tablespoon of warm Asiago cheese béchamel. Top with four pieces of mushroom, add two scallops and finish with the breadcrumb mixture. Serve immediately.
