📝 About This Recipe
Transport your senses to the coast of Normandy with this quintessential French masterpiece. Tender sea scallops are poached in a delicate white wine velouté, nestled in their own shells, and topped with a golden, Gruyère-crusted potato border. It is the ultimate elegant starter, balancing the sweetness of the sea with the richness of a silky, buttery cream sauce.
🥗 Ingredients
The Scallops and Poaching Liquid
- 1 pound Sea Scallops (cleaned, tough side muscle removed, patted dry)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 large Shallot (minced)
- 2 sprigs Fresh Thyme
The Sauce and Mushrooms
- 4 tablespoons Unsalted Butter (divided)
- 4 ounces Button Mushrooms (finely sliced or chopped)
- 2 tablespoons All-Purpose Flour
- 1/2 cup Heavy Cream
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt and White Pepper (to taste)
The Potato Border and Topping
- 1 pound Yukon Gold Potatoes (peeled and cubed)
- 1 large Egg Yolk (to enrich the potatoes)
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Breadcrumbs (optional, for extra crunch)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Boil the potatoes in salted water until very tender, about 15 minutes. Drain well and mash until completely smooth, then stir in 1 tablespoon of butter and the egg yolk. Season with salt and pepper.
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2
Transfer the mashed potatoes to a piping bag fitted with a large star tip. Pipe a decorative border around the edge of 4 scallop shells or small oven-proof ramekins.
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3
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and sauté until they have released their moisture and turned golden brown. Set aside.
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4
In a medium saucepan, combine the white wine, minced shallots, and thyme sprigs. Bring to a gentle simmer.
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5
Cut the sea scallops into bite-sized quarters (or halves if they are small). Gently drop them into the simmering wine mixture.
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6
Poach the scallops for just 1-2 minutes until they are barely opaque. Do not overcook. Use a slotted spoon to remove the scallops and shallots, and set them aside. Strain the poaching liquid and reserve 1/2 cup.
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7
Wipe out the saucepan and melt the remaining 2 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1-2 minutes to create a light roux (do not let it brown).
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8
Slowly whisk in the reserved 1/2 cup of poaching liquid followed by the heavy cream. Simmer gently until the sauce thickens and coats the back of a spoon.
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9
Stir the poached scallops, shallots, sautéed mushrooms, and lemon juice into the sauce. Season to taste with salt and white pepper.
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10
Divide the scallop mixture evenly into the centers of the prepared potato-bordered shells.
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11
Sprinkle the grated Gruyère cheese (and breadcrumbs if using) generously over the center of each dish.
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12
Place the shells on a baking sheet and broil on high for 3-5 minutes, or until the cheese is bubbling and the potato peaks are beautifully golden brown.
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13
Carefully remove from the oven, garnish with fresh parsley, and serve immediately while piping hot.
💡 Chef's Tips
Always use 'dry' sea scallops (those not treated with phosphates) to ensure the best texture and flavor. If you don't have natural scallop shells, ceramic ramekins or small gratin dishes work perfectly. Ensure the mashed potatoes are very smooth; any lumps will clog your piping tip. White pepper is preferred over black pepper to keep the ivory appearance of the sauce pristine. Don't skip the egg yolk in the potatoes; it helps the piped border hold its shape and brown beautifully under the broiler.
🍽️ Serving Suggestions
Pair with a chilled glass of Chablis or a crisp Sancerre to cut through the rich cream sauce. Serve alongside a simple arugula salad with a light lemon vinaigrette to provide a fresh contrast. Offer crusty French baguette slices on the side to soak up every drop of the velouté. For a full French menu, follow this with a light roasted poultry or fish main course.