- Preparation time : 30 mn
- Cooking : 15 mn
- Cost : medium
- Wine : dry white wine such as Chablis (10°C), Reuilly (12°C) or Pouilly-Fuissé (13°C)
Ingredients : 8 servings
- 16 utlra-fresh scallops
- 50 gr butter slightly salted
- 30 cl milk
- 2 tablespoons crème fraîche
- 30 gr grated Gruyère cheese
- 1 egg yolk
- 10 cl dry white wine
- 50 cl fish aroma
- 25 gr flour
- 20 gr of bread-crumbs
- 2 tablespoons of flat parsley
- salt and pepper
In a pan, bring to a boil 50 cl fish aroma with dry white wine. Remove from heat and add scallops for 1 mn. Then remove the scallops with a skimmer and drain them. Slice the scallops in two.
In a pan, mix 25 gr melted butter with flour on low heat. Stir and cook for 2 mn, then add the milk and bring to a boil, on high heat. Remove from heat.
Salt and pepper to taste. Add 2-3 pinches of freshly ground nutmeg, crème fraîche, grated Gruyère cheese and egg yolk, stir vigorously to get an homogenous mixture.
In another small pan, melt the remaining butter on low heat for 2 mn. Do not make it brown.
Preheat the oven 210°C. Wash 8 scallop shells and lay them on a baking tray. Fill each shell with 2 tablespoons of sauce. Cover with slices of scallops and top with some additional sauce.
Mix the bread-crumbs with chopped parsley. Drizzle over the scallops. Top with melted butter.
Bake for 10 mn. Serve immediately.Gourmet Food Store - Discover a world of luscious gourmet food. Shop our exquisite food selection now and save. Caviar. Smoked Salmon. Truffles. Foie Gras. Oil & Vinegar.