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1
The day before serving, prepare the gougere dough: Heat the butter and lowfat milk in a medium saucepan to boiling.
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2
Remove from the heat.
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3
Add in the flour and stir till the mix is smooth and cleans the side of the pan.
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4
Add in the Large eggs, one at a time - beating well after each addition.
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5
Sir in the cheese, mustard, salt and pepper.
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6
Cook, sitrring constantly,, over low heat just till the cheese melts.
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7
Butter a 15 x 10 baking sheet.
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8
Spread the dough over the entire sheet, building up the sides and leaving just a thin layer of dough in the middle.
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9
Cover tightly with plastic wrap and chill overnight.
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10
The next day, prepare the filling: Heat the butter in a large skillet over medium high heat.
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11
Add in the scallops and saute/fry for just 1 minute.
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12
Remove the scallops with a slotted spoon and set aside.
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13
Add in the onion to the skillet and saute/fry for 2 min.
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14
Pour in the vinegar and heat till just 1 tablespooon remains.
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15
Pour in the cream, then stir in the mustards and sherry.
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16
Season with salt and pepper to taste.
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17
Continue to cook till the mix is quite thick and reduced by about half.
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18
Remove from the heat and stir in the scallops.
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19
Preheat the oven to 400 F.
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20
Remove the gougere dough from the refrigerator.
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21
Spread the scallop mix proportionately over the dough.
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22
Sprinkle the grated cheese proportionately over all.
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23
Bake the scallop gougere till puffed and golden - 40-45 min.
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24
Let cold several min, then cut into bite-sized squares and pass with cocktails.
