📝 About This Recipe
Transport your senses to a coastal French bistro with this quintessentially elegant seafood bake. Tender sea scallops are poached in a fragrant white wine aromatics, then nestled in a velvet-smooth Gruyère cream sauce and topped with golden, buttery breadcrumbs. It is a timeless masterpiece that balances the delicate sweetness of the ocean with the sophisticated richness of classic French technique.
🥗 Ingredients
The Scallops & Poaching Liquid
- 1.5 pounds Sea Scallops (tough side muscle removed, patted dry)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 Shallot (finely minced)
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
The Mornay Sauce
- 3 tablespoons Unsalted Butter (divided)
- 3 tablespoons All-Purpose Flour
- 1 cup Whole Milk (warmed)
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Heavy Cream
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
Mushrooms & Topping
- 8 ounces Button Mushrooms (very finely sliced)
- 1/2 cup Panko Breadcrumbs (for crunch)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you are using traditional scallop shells, place them on a rimmed baking sheet; otherwise, use four individual shallow ramekins.
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2
In a medium saucepan, combine the white wine, minced shallots, thyme sprigs, and bay leaf. Bring to a gentle simmer over medium heat.
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3
Add the scallops to the simmering liquid. Cover and poach for exactly 2 minutes—they should be slightly undercooked as they will finish in the oven. Remove scallops with a slotted spoon and set aside.
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4
Increase the heat and boil the remaining poaching liquid until it reduces to about 3 tablespoons. Strain through a fine-mesh sieve and reserve this concentrated 'liquor'.
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5
In a separate skillet, melt 1 tablespoon of butter. Add the mushrooms and a pinch of salt. Sauté until the moisture has evaporated and they are golden brown. Stir in the lemon juice and set aside.
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6
To make the roux, melt the remaining 2 tablespoons of butter in a clean saucepan over medium-low heat. Whisk in the flour and cook for 1-2 minutes without browning.
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7
Slowly pour in the warm milk, whisking constantly to prevent lumps. Simmer until thickened, about 3-4 minutes.
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8
Stir the reserved concentrated poaching liquid and heavy cream into the sauce. Remove from heat and stir in half of the Gruyère cheese, salt, white pepper, and nutmeg until smooth.
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9
If your scallops are very large, slice them in half horizontally. Gently fold the scallops and sautéed mushrooms into the prepared cream sauce.
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10
Spoon the mixture evenly into the shells or ramekins. Ensure the scallops are well-distributed.
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11
In a small bowl, toss the panko breadcrumbs with the parsley and the remaining Gruyère cheese. Sprinkle this mixture generously over the top of each dish.
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12
Bake for 10-12 minutes until the sauce is bubbling and the topping is a deep golden brown. For an extra-crispy top, broil for the final 60 seconds.
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13
Remove from the oven and let rest for 2 minutes before serving. Garnish with an extra pinch of parsley if desired.
💡 Chef's Tips
Always use 'Dry Packed' sea scallops; 'Wet' scallops are treated with phosphates that prevent them from searing and release too much water. Do not overcook the scallops during the poaching phase; they should still be translucent in the center. If you don't have scallop shells, use shallow ceramic gratin dishes to ensure the ratio of topping to sauce is perfect. For a richer flavor, you can substitute half of the button mushrooms with chopped chanterelles or oyster mushrooms. Make sure your white wine is one you would actually drink; the reduction concentrates the flavor significantly.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Chablis or Sancerre to cut through the richness of the cream sauce. Pair with a simple side of steamed haricots verts (French green beans) tossed in lemon butter. Provide crusty pieces of a fresh French baguette to soak up every last drop of the Mornay sauce. A light arugula salad with a sharp champagne vinaigrette provides a refreshing acidic contrast to the dish.