📝 About This Recipe
A timeless masterpiece of French Haute Cuisine, this dish features succulent sea scallops nestled in a velvet-smooth white wine and mushroom cream sauce. Encased in a decorative border of buttery Pommes Duchesse and gratinéed to a golden glow, it represents the height of Parisian elegance. Every bite offers a sophisticated balance of oceanic sweetness, earthy fungi, and the luxurious tang of Gruyère cheese.
🥗 Ingredients
The Scallops and Poaching Liquid
- 12-16 pieces Dry Sea Scallops (large, tough side muscle removed)
- 1/2 cup Dry White Wine (preferably a French Muscadet or Sauvignon Blanc)
- 1 Shallot (finely minced)
- 1 piece Bay Leaf
The Mushroom Duxelles
- 8 ounces Button Mushrooms (very finely chopped)
- 2 tablespoons Unsalted Butter (high-quality European style)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Velvet Sauce (Sauce Mornay)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1/2 cup Heavy Cream (room temperature)
- 1/2 cup Gruyère Cheese (finely grated)
- 1 large Egg Yolk (beaten)
The Border and Garnish
- 1 pound Russet Potatoes (peeled and boiled until soft)
- 2 tablespoons Butter (for the potatoes)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the Pommes Duchesse: Mash the boiled potatoes until completely smooth. Stir in 2 tablespoons of butter and season with salt. Transfer to a piping bag fitted with a large star tip.
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2
Prepare the Scallop Shells: Arrange four large natural scallop shells or small shallow ramekins on a baking sheet. Pipe a decorative border of the potato mash around the edge of each shell.
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3
Sauté the Mushrooms: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped mushrooms and lemon juice. Cook until the moisture has evaporated and mushrooms are lightly browned (about 8 minutes). Set aside.
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4
Poach the Scallops: In a wide saucepan, combine the white wine, minced shallots, and bay leaf. Bring to a gentle simmer. Add the scallops and poach for exactly 2 minutes; they should be slightly underdone.
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5
Strain and Reserve: Remove the scallops with a slotted spoon and set aside. Strain the poaching liquid through a fine-mesh sieve into a bowl, reserving the liquid (the 'liquor').
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6
Make the Roux: In a clean saucepan, melt 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes without browning to create a blond roux.
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7
Build the Sauce: Gradually whisk the reserved poaching liquid into the roux. Once smooth, whisk in the heavy cream. Simmer for 3-5 minutes until thickened and glossy.
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8
Enrich the Sauce: Remove the sauce from heat. Whisk in the egg yolk and half of the Gruyère cheese until melted and incorporated.
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9
Assemble: Slice the poached scallops into halves or quarters if they are very large. Fold the scallops and the cooked mushrooms into the cream sauce gently.
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10
Fill the Shells: Spoon the scallop and mushroom mixture into the center of the potato-bordered shells.
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11
Top and Broil: Sprinkle the remaining Gruyère cheese over the sauce. Place the baking sheet under a preheated broiler (grill) for 3-5 minutes.
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12
Final Touch: Watch closely until the potato ridges and the cheese topping are golden brown and bubbling. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that cause them to release too much water and shrink. Do not overcook the scallops during the poaching phase, as they will continue to cook under the broiler. If you don't have natural scallop shells, shallow ceramic crème brûlée dishes work perfectly as a substitute. Ensure your potato mash is very smooth; any lumps will clog the piping tip when creating the border. For an even richer sauce, add a tiny pinch of freshly grated nutmeg.
🍽️ Serving Suggestions
Pair with a chilled glass of Chablis or a crisp Sancerre to cut through the richness of the cream. Serve as a sophisticated starter followed by a light seasonal salad. Accompany with crusty French baguette slices to soak up every drop of the decadent sauce. A side of steamed haricots verts (French green beans) provides a lovely color contrast and crunch. Finish the meal with a light lemon sorbet to cleanse the palate.