Simple Scallops Supreme

This is the kind of dish that looks like you hired a caterer but takes about 10 minutes to assemble.

Two pounds of scallops get nestled into baking shells or a casserole dish with mushrooms, cream of mushroom soup, a splash of sherry, and a whisper of tarragon.

Bread crumbs and grated cheese go on top, and the oven does the rest, baking everything into a bubbly, golden gratin with tender scallops swimming in a rich, savory sauce.

Serve it at a dinner party and accept the compliments graciously.

Chef Tips

• Cut only the large scallops in half. Smaller ones should stay whole so they don’t shrink into nothing during the long bake.
• If using individual baking shells, place them on a sheet pan before putting them in the oven. It makes transferring them much easier and catches any sauce that bubbles over.
• A dry sherry works best here. Sweet sherry will make the sauce cloying and throw off the balance with the tarragon.
• Don’t skip the tarragon. It has a subtle anise flavor that pairs beautifully with shellfish and lifts the richness of the cream sauce.