📝 About This Recipe
Transport your senses to the coast of Brittany with this quintessential French masterpiece. Plump, succulent sea scallops are poached in a delicate white wine fumé and enveloped in a velvety, Gruyère-laced Mornay sauce. Topped with buttery breadcrumbs and piped with golden mashed potatoes, this dish is the pinnacle of elegant seafood comfort.
🥗 Ingredients
The Scallops & Poaching Liquid
- 1.5 pounds Sea Scallops (cleaned, tough side muscle removed)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 piece Shallot (finely minced)
- 1/4 cup Cold Water
The Mornay Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 1/2 cup Heavy Cream
- 1/2 cup Gruyère Cheese (freshly grated)
- 4 ounces Button Mushrooms (finely sliced and sautéed)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Nutmeg (freshly grated)
The Potato Border & Topping
- 1 pound Yukon Gold Potatoes (peeled and cubed)
- 1 piece Egg Yolk (to enrich the potato piping)
- 1/4 cup Panko Breadcrumbs
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Boil the cubed potatoes in salted water for 15 minutes until tender. Drain and mash thoroughly with a tablespoon of butter and the egg yolk until completely smooth. Transfer to a piping bag fitted with a large star tip.
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2
In a shallow skillet, combine the white wine, minced shallots, and water. Bring to a very gentle simmer over medium-low heat.
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3
Add the scallops to the simmering liquid. Poach them gently for about 2 minutes; they should be slightly undercooked in the center. Remove scallops with a slotted spoon and set aside.
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4
Increase the heat and boil the poaching liquid until it reduces to about 1/3 cup. Strain this liquid through a fine-mesh sieve and reserve—this is your 'liquid gold' flavor base.
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5
In a clean saucepan, melt 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes without browning to create a blond roux.
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6
Slowly whisk the reserved poaching liquid and the heavy cream into the roux. Simmer for 3-5 minutes until the sauce is thick and glossy.
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7
Remove the sauce from heat. Stir in the grated Gruyère, nutmeg, lemon juice, and sautéed mushrooms until the cheese is melted and the sauce is uniform.
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8
Gently fold the poached scallops into the Mornay sauce, being careful not to break them.
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9
Place four large scallop shells or small ramekins on a baking sheet. Pipe a decorative border of mashed potatoes around the edge of each shell.
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10
Spoon the scallop and sauce mixture into the center of the potato borders. Sprinkle the tops with breadcrumbs and a little extra parsley.
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11
Preheat your broiler to high. Place the baking sheet under the broiler for 3-5 minutes, watching closely, until the potato peaks are golden brown and the sauce is bubbling.
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12
Serve immediately while piping hot, garnished with a fresh sprig of parsley.
💡 Chef's Tips
Always use 'dry' sea scallops; 'wet' scallops are treated with phosphates and will release too much water, ruining the sauce. If you don't have natural scallop shells, ceramic gratin dishes or shallow ramekins work perfectly. Ensure the mashed potatoes are very smooth; any lumps will clog your piping tip. Don't overcook the scallops during the poaching phase, as they will finish cooking under the broiler. For an extra touch of luxury, add a tablespoon of Cognac to the sauce along with the cream.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or Sancerre to cut through the richness of the cream. Serve alongside a simple green salad with a sharp Dijon vinaigrette. Accompany with crusty French baguette slices to soak up every drop of the Mornay sauce. Follow this rich appetizer with a light main course like steamed asparagus or a lemon-herb roasted fish.