Coquilles Saint-Jacques

Ingredients

• 12 large scallops, roe removed
• 200 ml dry white wine
• 100 ml dry vermouth
• 1 shallot, finely chopped
• 200 g button mushrooms, finely sliced
• 50 g butter, plus extra for the shells
• 30 g plain flour
• 150 ml whole milk
• 80 ml double cream
• 60 g Gruyère, finely grated
• 40 g dried breadcrumbs
• 1 bay leaf
• Squeeze of lemon juice
• Grating of nutmeg
• Salt and white pepper

Before you cook

• Pat the scallops dry and slice each one horizontally into two discs.
• Chop the shallot finely and slice the mushrooms thinly.
• Butter four scallop shells or small gratin dishes.
• Mix the grated Gruyère and breadcrumbs together in a small bowl.

Steps

1. Pour the wine and vermouth into a small pan with the shallot and bay leaf.
2. Bring it to a bare simmer over medium heat.
3. Slide in the scallop discs and poach them for 90 seconds, until they turn opaque at the edges.
4. Lift the scallops out with a slotted spoon and set them aside.
5. Boil the poaching liquid hard for 5 minutes until you have about 150 ml left, then strain it into a jug.
6. Melt the butter in a saucepan over medium heat.
7. Add the mushrooms and cook for 6 minutes, until their liquid has evaporated and they squeak in the pan.
8. Stir in the flour and cook for 2 minutes, keeping it moving so it does not colour.
9. Pour in the reduced poaching liquid a little at a time, whisking until smooth.
10. Whisk in the milk and simmer for 4 minutes until the sauce coats the back of a spoon.
11. Stir in the cream, a grating of nutmeg and a squeeze of lemon, then season with salt and white pepper.
12. Fold the poached scallops into the sauce along with any juices from the plate.
13. Heat the grill to its highest setting.
14. Spoon the mixture into the buttered shells and level the tops.
15. Scatter the Gruyère and breadcrumb mixture evenly over each shell.
16. Grill 10 cm from the element for 4 minutes, until bubbling and deep gold, then serve immediately.