📝 About This Recipe
Named after the patron saint of fishermen, this classic French masterpiece represents the pinnacle of elegant seafood dining. Succulent sea scallops are poached in a delicate white wine fumé, then enveloped in a velvet-smooth Gruyère Mornay sauce and golden mashed potato borders. It is a celebration of textures—creamy, cheesy, and tender—finished under a broiler until the breadcrumbs achieve a perfect, buttery crunch.
🥗 Ingredients
The Scallops and Poaching Liquid
- 1 pound Sea Scallops (cleaned, tough side muscle removed, and patted dry)
- 1/2 cup Dry White Wine (such as Muscadet or Sauvignon Blanc)
- 1 piece Shallot (finely minced)
- 1 piece Bay Leaf (fresh or dry)
The Mushrooms
- 6 ounces Button Mushrooms (cleaned and finely sliced)
- 1 tablespoon Unsalted Butter (for sautéing)
- 1 teaspoon Lemon Juice (to keep mushrooms white)
The Mornay Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1 cup Whole Milk (warmed)
- 1/4 cup Heavy Cream
- 1/2 cup Gruyère Cheese (finely grated)
- 1 pinch Nutmeg (freshly grated)
- to taste Kosher Salt and White Pepper
The Topping and Border
- 1.5 cups Mashed Potatoes (very smooth, whipped with butter and one egg yolk)
- 1/4 cup Panko or Fine Breadcrumbs
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
If your scallops are large, slice them in half horizontally into discs. If they are small bay scallops, leave them whole.
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2
In a medium skillet, combine the white wine, minced shallots, and bay leaf. Bring to a gentle simmer over medium-low heat.
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3
Add the scallops to the simmering wine. Poach gently for 2 minutes—they should be opaque but still very tender. Remove scallops with a slotted spoon and set aside. Increase heat and reduce the poaching liquid by half, then strain and reserve this 'essence'.
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4
In a separate small pan, sauté the sliced mushrooms in 1 tablespoon of butter and lemon juice until softened and their moisture has evaporated. Set aside.
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5
To make the sauce, melt 3 tablespoons of butter in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes without browning to create a blond roux.
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6
Slowly whisk in the warm milk and the reserved scallop poaching liquid. Simmer, stirring constantly, until the sauce thickens and becomes glossy (about 5 minutes).
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7
Stir in the heavy cream and half of the Gruyère cheese. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat.
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8
Gently fold the poached scallops and sautéed mushrooms into the prepared sauce.
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9
Place 4 large scallop shells or small ramekins on a baking sheet. If using mashed potatoes, pipe a decorative border around the edge of each shell using a star tip.
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10
Spoon the scallop and sauce mixture into the center of each shell.
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11
Sprinkle the remaining Gruyère cheese and the breadcrumbs evenly over the top of the sauce.
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12
Place under a preheated broiler for 3-5 minutes, or until the sauce is bubbling and the tops are beautifully browned and golden.
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13
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use 'dry' sea scallops; 'wet' scallops are treated with phosphates that cause them to shed water and prevents proper poaching. If you don't have natural scallop shells, ceramic gratin dishes or ramekins work perfectly. Do not overcook the scallops during the poaching phase, as they will continue to cook under the broiler. For the smoothest potato border, pass your mashed potatoes through a fine-mesh sieve (ricer) before mixing with the egg yolk. White pepper is preferred over black pepper here to maintain the pristine, creamy aesthetic of the sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or Sancerre to cut through the richness of the Mornay sauce. Serve with a simple side of steamed haricots verts (French green beans) tossed in lemon butter. A crusty French baguette is essential for mopping up every drop of the delicious sauce. Follow this rich appetizer with a light green salad tossed in a sharp Dijon vinaigrette.