Coquille St. Jacques - cooking recipe

Ingredients

1 lb sea scallops
1 cup dry vermouth, divided
2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, finely minced
1 cup heavy whipping cream
1/2 cup gruyere cheese, grated (about 2 ounces, or a good quality shredded Swiss cheese)
2 tablespoons chopped scallions (green onions)
1/2 teaspoon salt
1/4 teaspoon white pepper (or to taste)
1 (10 ounce) package frozen puff pastry shells (Pepperidge Farm has a package with 6 frozen puff pastry shells that is very good)

Preparation

Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will become rubbery. Think in terms of heating them, rather than cooking them.) Remove the scallops from the pan and set aside on a plate.
Add the garlic to the pan and cook for about 30 seconds (do NOT burn the garlic or it will ruin the dish.) Remove the pan from the stove and add the remaining 3/4 cup of dry vermouth. Return the pan to the stove and let it flame. Let the flame burn until nearly extinquished. Add the cream and cook until it is almost reduced by one half. Stir in the cheese, salt and pepper, to taste, and add the scallops to warm, about a minute or so.
Pour into the warm puff pastry shells and garnish with chopped scallions.