We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19).
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
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.