Coquilles Saint-Jacques

Ingredients

• 112 large sea scallops (cleaned)
• 24 large scallop shells (or gratin dishes)
• 3200g button mushrooms, finely sliced
• 41 shallot, finely chopped
• 52 garlic cloves, minced
• 6150ml dry white wine
• 7150ml double cream
• 830g unsalted butter
• 92 tbsp plain flour
• 104 tbsp breadcrumbs
• 1130g Gruyère or Parmesan, grated
• 12Salt and white pepper
• 13Fresh flat-leaf parsley, chopped, to garnish
• 14Lemon wedges, to serve

Instructions

1. 1Preheat the oven to 200°C (fan 180°C). If using fresh scallops in shells, rinse under cold water and pat dry.
2. 2Melt half the butter in a pan over medium heat. Add the shallot, garlic, and mushrooms and cook for 5 minutes until softened.
3. 3Add the white wine and let it reduce by half. Stir in the flour, then gradually add the cream, stirring constantly until you have a smooth, thickened sauce. Season.
4. 4In a separate pan, melt the remaining butter over high heat. Season the scallops and sear for 1 minute per side until golden. Do not overcook.
5. 5Spoon a little sauce into each shell or dish. Place 3 scallops on top. Spoon over more sauce to nearly cover.
6. 6Mix breadcrumbs with grated cheese and sprinkle over the top. Bake for 10–12 minutes until golden and bubbling. Garnish with parsley and serve with lemon wedges.