Ingredients
12 scallops, roe on, in half-shells.
1 ltr court-bouillon.
300ml milk.
100g Gruyère, grated.
50g butter
50g flour
2 eschallots, finely diced.
Method
Warm milk.
In a heavy based saucepan, melt butter, add shallots and soften for 3 minutes, without browning.
Add flour to form a roux, cooking for 2 minutes.
Remove pan from heat.
Gradually add milk, stirring constantly.
Return to the heat stirring constantly, bring to the boil, reduce heat and cooked until thickened to make a white sauce.
Stir through cheese, and season with salt and white pepper.
Place aside sauce.
Remove scallops from shells, cleaning and keeping aside shells.
Bring the court-bouillon to the boil, then reduce heat to a gentle simmer.
Poach scallops in court bouillon for 2 minutes.
Place one scallop on each shell, spooning sauce over each scallop.
Grill under salamander for two minutes, until lightly browned.
Add flour to form a roux, cooking for 2 minutes.
Remove pan from heat.
Gradually add milk, stirring constantly.
Return to the heat stirring constantly, bring to the boil, reduce heat and cooked until thickened to make a white sauce.
Stir through cheese, and season with salt and white pepper.
Place aside sauce.
Remove scallops from shells, cleaning and keeping aside shells.
Bring the court-bouillon to the boil, then reduce heat to a gentle simmer.
Poach scallops in court bouillon for 2 minutes.
Place one scallop on each shell, spooning sauce over each scallop.
Grill under salamander for two minutes, until lightly browned.
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