Coquilles St. Jacques
Serves 4
- 8 sea scallops or 24 bay scallops
- 2/3 cup (150 ml) water
- 4 tbsp medium-dry white wine
- 1 bay leaf
- salt and black pepper
- lemon wedges and bay leaves to garnish
MORNAY SAUCE
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 tbsp light cream
- 1/4 cup (60 g) grated Gruyere cheese
- * 4 scallop shells
STEPS :
- Cut each sea scallop into 2-3 pieces. Put the water, wine, and bay leaf into a small
pan and season to taste. Bring to a 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 a 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 stir 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 the broiler 3 in (7 cm) from the heat, for about 5
minutes until the cheese has melted and the sauce is golden and bubbling. Garnish
with lemon wedges and bay leaves.
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