Flavors of France

Coquilles St. Jacques

MAKES 6 SERVINGS

2 cups seafood stock
¾ cup dry white wine
1 pound sea scallops, halved
¾ pound medium fresh shrimp, peeled, deveined, and halved
6 tablespoons unsalted butter, cubed
6 tablespoons all-purpose flour
1 cup whole milk
¾ cup shredded Gruyère cheese
1 tablespoon chopped fresh tarragon
½ teaspoon plus ⅛ teaspoon kosher salt, divided
¼ teaspoon ground black pepper
1¾ cups fresh French bread crumbs
2 tablespoons unsalted butter, melted
Lemon wedges, to serve
Garnish: fresh tarragon

1. Preheat oven to 350°. Place 6 large baking shells on a rimmed baking sheet.

In a large saucepan, bring stock and wine to a simmer over medium heat; simmer for 3 minutes. Add scallops and shrimp; cook for 2 minutes. Remove scallop mixture using a slotted