Ingredient:
8 scallops, with 4 shells if possible
150 ml (1/4 pint) water
4 tbsp medium dry white wine
1 bay leaf
Salt and black pepper
Lemon wedges and chopped coriander, to garnish
Mornay sauce:
45 g (1 ½ oz) butter
3 tbsp plain flour
4 tbsp single cream
60 g (2 oz) Gruyere cheese, grated
Method:
Cut each scallop into 2-3 pieces. Put he measured water, wine, and bay leaf into a small pan, and season with salt and pepper. Bring to boil, then lower the heat and add the scallops.
Poach for 1 minute or until the scallops are just tender when tested with the tip of a knife. Lift out the scallops with a slotted spoon, strain the cooking liquid, and reserve.
Make the mornay sauce: melt the butter in saucepan, add the flour, and cook, stirring, for 1 minute. Gradually stir in the reserved cooking liquid, and bring to a boil, stirring constantly, until the mixture thickens. Simmer gently for about 5 minutes. Lower the heat, and sit in the cream and half of the grated cheese. Taste for seasoning.
Stir the scallops into the sauce, divide among the shells, and sprinkle with the remaining cheese.
Place the filled shells under a hot grill, 7 cm (3 in) from the heat for 5 minutes or until the cheese has melted and the sauce is golden and bubbling. Garnish with lemon wedges and chopped coriander.
8 scallops, with 4 shells if possible
150 ml (1/4 pint) water
4 tbsp medium dry white wine
1 bay leaf
Salt and black pepper
Lemon wedges and chopped coriander, to garnish
Mornay sauce:
45 g (1 ½ oz) butter
3 tbsp plain flour
4 tbsp single cream
60 g (2 oz) Gruyere cheese, grated
Method:
Cut each scallop into 2-3 pieces. Put he measured water, wine, and bay leaf into a small pan, and season with salt and pepper. Bring to boil, then lower the heat and add the scallops.
Poach for 1 minute or until the scallops are just tender when tested with the tip of a knife. Lift out the scallops with a slotted spoon, strain the cooking liquid, and reserve.
Make the mornay sauce: melt the butter in saucepan, add the flour, and cook, stirring, for 1 minute. Gradually stir in the reserved cooking liquid, and bring to a boil, stirring constantly, until the mixture thickens. Simmer gently for about 5 minutes. Lower the heat, and sit in the cream and half of the grated cheese. Taste for seasoning.
Stir the scallops into the sauce, divide among the shells, and sprinkle with the remaining cheese.
Place the filled shells under a hot grill, 7 cm (3 in) from the heat for 5 minutes or until the cheese has melted and the sauce is golden and bubbling. Garnish with lemon wedges and chopped coriander.
