Coquilles Saint-Jacques Gratinées

Ingredients

• 12 large scallops with roe
• 200 ml dry white wine
• 2 shallots, finely chopped
• 200 ml cream
• 2 egg yolks
• 150 g mushrooms, sliced
• 2 tbsp butter
• 2 tbsp plain flour
• 50 g Gruyère, grated
• 2 tbsp breadcrumbs
• Salt and white pepper

Method

1. 1Gently poach the scallops in the wine with shallots for 2 minutes. Remove and reserve the liquid.
2. 2Melt butter, stir in flour. Pour in the strained liquid. Cook, stirring, until thickened. Add the cream.
3. 3Sauté the mushrooms. Whisk the egg yolks with a little sauce, then stir back into the pan (do not boil).
4. 4Divide scallops and mushrooms among 4 shells or gratin dishes. Spoon over the sauce. Top with Gruyère and breadcrumbs.
5. 5Gratin under the grill for 3–4 minutes until golden. Serve immediately.