📝 About This Recipe
Transport your senses to a coastal French bistro with this quintessentially elegant seafood starter. Plump, succulent sea scallops are poached in a delicate white wine fumé, then nestled in a rich, silken Mornay sauce infused with nutty Gruyère cheese and earthy mushrooms. Traditionally served in a natural scallop shell under a golden, broiled crust of buttery breadcrumbs, this dish is the pinnacle of sophisticated French comfort food.
🥗 Ingredients
The Scallops & Poaching Liquid
- 1 pound Sea Scallops (tough side muscles removed, patted dry)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 Shallot (finely minced)
- 2 sprigs Fresh Thyme
- 1/4 cup Water
The Mushroom Duxelles
- 6 ounces Button Mushrooms (very finely chopped)
- 1 tablespoon Unsalted Butter
- 1 teaspoon Lemon Juice (freshly squeezed)
The Mornay Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 1/2 cup Heavy Cream
- 3/4 cup Gruyère Cheese (finely grated, divided)
- 1 pinch Nutmeg (freshly grated)
- 1 to taste Salt and White Pepper
The Topping
- 1/4 cup Panko Breadcrumbs
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Melted Butter
👨🍳 Instructions
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1
Start by preparing the mushrooms. In a small skillet, melt 1 tablespoon of butter over medium-high heat. Add the finely chopped mushrooms and lemon juice. Sauté for 5-7 minutes until all moisture has evaporated and mushrooms are golden. Set aside.
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2
In a wide saucepan, combine the white wine, minced shallots, water, and thyme sprigs. Bring to a very gentle simmer over medium heat.
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3
If your sea scallops are large, slice them horizontally into halves or thirds. Gently place the scallops into the simmering liquid. Cover and poach for exactly 2 minutes. The scallops should be opaque but still very tender.
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4
Using a slotted spoon, remove the scallops and place them in a bowl. Strain the poaching liquid through a fine-mesh sieve into a measuring cup; you should have about 3/4 to 1 cup. Discard the solids.
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5
In a clean saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a blonde roux, ensuring it doesn't brown.
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6
Slowly whisk in the reserved poaching liquid, followed by the heavy cream. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon (about 4-5 minutes).
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7
Remove the sauce from heat. Stir in 1/2 cup of the grated Gruyère, nutmeg, salt, and white pepper until the cheese is melted and the sauce is glossy.
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8
Gently fold the poached scallops and the sautéed mushrooms into the cheese sauce. Taste and adjust seasoning if necessary.
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9
Preheat your broiler to high. Arrange four scallop shells or small ramekins on a sturdy baking sheet.
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10
Spoon the scallop mixture evenly into the shells. In a small bowl, mix the breadcrumbs, the remaining 1/4 cup of Gruyère, parsley, and melted butter.
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11
Sprinkle the breadcrumb mixture generously over each portion.
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12
Place the baking sheet under the broiler for 2-3 minutes, watching closely, until the tops are bubbling and a deep golden brown.
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13
Carefully remove from the oven and serve immediately while piping hot.
💡 Chef's Tips
Always use 'dry pack' scallops; 'wet pack' scallops are treated with phosphates that prevent them from searing or poaching properly. Ensure the mushrooms are cooked until completely dry; any remaining liquid will thin out your beautiful Mornay sauce. If using real shells, stabilize them on the baking sheet by placing them on small mounds of rock salt to prevent tipping. Do not overcook the scallops during the poaching phase, as they will continue to cook slightly under the broiler. White pepper is preferred over black pepper to maintain the pristine, creamy aesthetic of the sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chablis or Sancerre to cut through the richness of the cream sauce. Serve with a side of crusty French baguette to soak up every last drop of the Mornay sauce. A simple green salad with a sharp Dijon vinaigrette provides a refreshing contrast to the dish. For a truly decadent meal, serve as an appetizer followed by a light roasted lemon herb chicken. Garnish with a lemon wedge to allow guests to add a bright pop of acidity at the table.