This is really a lovely simple to make recipe that delivers a gorgeous sumptuous rich decadent starter ensuring that one will not be enough, your taste buds will be begging for one more morsal! This dish is also a great starting point if you want to vamp it up by adding lobster, smoked haddock and/or cold water prawns sending this from a gorgeous starter to love every mouthful main meal.
Ingredients
(Serves 4)
8 scallops
4 scallop dishes
(from a local fishmonger)
1 tbsp butter
1 glug of oil
Court boullion
1 shallot finely diced
1 carrot finely diced
1 bay leaf
2 peppercorns
125ml white wine
125ml fish stock
125ml water
Mornay sauce
70g butter
70 plain flour
400ml Jersey full cream milk
Sea salt and white pepper
200g grated Gruyere cheese
First place the court boullion ingredients in a pan and bring to a simmer for approx ten minutes until reduced by half, strain and reserve for the mornay sauce.
Clean your scallops by removing the roe and foot, gently peeling the foot away from the side of the scallop will also peel away the thin membrane that half covers the scallop.
Next melt the butter, stir in the flour and over a low heat cook out the roux for ten minutes, it is important not to let the roux brown, like you would for a gumbo. Start to add the court boullion a ladel at a time and stir in until absorbed and smooth, then slowly add the milk until you have a medium thick sauce. Cook on a low heat for ten minutes then add the grated cheese and stir in, season with salt and white pepper to taste, leave on a very very low heat while you cook the scallops.
Pre-heat your grill, heat a non stick frying pan medium/high, add the butter and oil and sear the scallops for 60 seconds on each side, this should be enough to just cook them through. Place two scallops in each dish with any remaining butter from the pan then spoon over a generous amount of your moray sauce, pop the scallop dishes under the grill for a couple of minutes to brown off, serve immediately and enjoy.
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