Description
A classic French dish featuring tender scallops in a creamy mushroom sauce, topped with breadcrumbs and Gruyère cheese, then baked until golden.
Ingredients
For the Scallops:
- 220g (7 1/2 oz) medium raw scallops
- 1/4 tsp salt
Mushroom Béchamel Sauce:
- 30g (2 tbsp) unsalted butter
- 1 shallot, finely diced
- 200g (7 oz) white mushrooms, diced
- 2 tbsp all-purpose flour
- 1/2 cup hot milk
- 1/2 cup hot heavy cream
- 1/4 tsp salt
- 1/8 tsp black pepper
- Pinch of ground nutmeg
Cheesy Crust:
- 3/4 cup panko breadcrumbs
- 50g (3 tbsp) melted butter
- 50g (1/2 cup) Gruyère cheese, shredded
- 1/8 tsp salt
Instructions
- Preheat oven to 400°F (200°C).
- Pat scallops dry and season with salt.
- Sear scallops briefly in a hot pan, then set aside.
- In the same pan, sauté shallots in butter until soft.
- Add mushrooms and cook until tender.
- Stir in flour, then gradually add milk and cream.
- Cook until thickened, then season with salt, pepper, and nutmeg.
- Fold scallops into the sauce and transfer to baking dishes.
- Mix breadcrumbs, melted butter, cheese, and salt; sprinkle on top.
- Bake 10–15 minutes until golden and bubbling.
Notes
- Do not overcook scallops; they should remain tender.
- Use freshly grated Gruyère for best flavor.
- Serve immediately for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes