📝 About This Recipe
This quintessential French starter is the height of culinary elegance, featuring succulent scallops nestled in a rich, velvety Gruyère and white wine sauce. Originating from the coastal regions of France, the dish is traditionally baked and served in natural scallop shells for a stunning presentation. Its delicate balance of sweet seafood, earthy mushrooms, and a golden, buttery breadcrumb crust makes it a timeless masterpiece for any dinner party.
🥗 Ingredients
The Scallops and Aromatics
- 1 pound Sea Scallops (cleaned, tough side muscle removed, and halved if large)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 large Shallot (very finely minced)
- 1 piece Bay Leaf
The Mushrooms
- 6 ounces Button Mushrooms (cleaned and finely chopped)
- 1 tablespoon Unsalted Butter (for sautéing)
- 1 teaspoon Lemon Juice (to keep mushrooms white)
The Sauce Mornay
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1/2 cup Heavy Cream
- 1/2 cup Gruyère Cheese (finely grated)
- 1 large Egg Yolk (at room temperature)
- 1 pinch Nutmeg (freshly grated)
- to taste Salt and White Pepper
The Topping
- 1/4 cup Panko or Fine Breadcrumbs
- 2 tablespoons Gruyère Cheese (extra for the crust)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a medium skillet, combine the white wine, minced shallots, and bay leaf. Bring to a gentle simmer over medium heat.
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2
Add the scallops to the simmering wine. Cover and poach gently for 2 minutes—the scallops should be opaque but not fully cooked through. Use a slotted spoon to remove the scallops and shallots to a bowl; discard the bay leaf.
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3
Increase the heat and boil the poaching liquid until it is reduced to exactly 1/2 cup. Strain this liquid through a fine-mesh sieve and reserve; this is your 'liquid gold' for the sauce.
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4
In a separate small pan, melt 1 tablespoon of butter. Add the chopped mushrooms and lemon juice. Sauté over medium-high heat until the moisture has evaporated and mushrooms are tender. Set aside.
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5
To make the roux, melt 3 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes without browning to remove the raw flour taste.
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6
Slowly whisk in the reserved 1/2 cup of poaching liquid and the heavy cream. Continue whisking until the sauce thickens and becomes smooth and glossy.
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7
Remove the sauce from heat. Whisk in the 1/2 cup of grated Gruyère until melted. In a small bowl, temper the egg yolk by whisking in a spoonful of the warm sauce, then stir the yolk mixture back into the main pot.
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8
Season the sauce with a pinch of nutmeg, salt, and white pepper. Fold the poached scallops and sautéed mushrooms into the sauce.
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9
Preheat your broiler to high. Arrange four large scallop shells (or small ramekins) on a baking sheet. If using shells, use small piles of rock salt to keep them steady.
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10
Spoon the scallop mixture evenly into the shells. In a small bowl, mix the breadcrumbs, the remaining 2 tablespoons of Gruyère, and parsley. Sprinkle this over each shell.
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11
Place the baking sheet under the broiler for 2-3 minutes, watching carefully, until the tops are golden brown and bubbling.
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12
Serve immediately while piping hot, garnished with an extra sprig of parsley if desired.
💡 Chef's Tips
Always use 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing and dilute the sauce. If you don't have natural scallop shells, 6-ounce ceramic ramekins or gratin dishes work perfectly as a substitute. Do not overcook the scallops during the poaching phase; they will finish cooking under the broiler and become rubbery if poached too long. White pepper is preferred over black pepper in this recipe to maintain the pristine, creamy aesthetic of the white sauce. For an extra touch of luxury, you can pipe a border of mashed potatoes (Duchesse potatoes) around the edge of the shell before broiling.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chablis or a dry Sancerre to cut through the richness of the Mornay sauce. Serve alongside a simple green salad with a sharp lemon vinaigrette to provide a refreshing contrast. A few slices of toasted baguette are essential for mopping up every last drop of the creamy sauce. For a holiday meal, serve this as the opening course followed by a light roasted poultry or veal dish. Offer a wedge of fresh lemon on the side for guests who prefer a bright, acidic finish.