Pan-Seared Scallops with a Gruyère Cheese Sauce Recipe
This dish is a type of French dish called Coquille St. Jacques and it's luxurious! You have to try it! (By the way, the sauce makes a lot for this dish, feel free to halve it or save it for dipping in vegetables!)
Ingredients
Mornay sauce
- 2 Tablepoons unsalted butter
- 3 Tablespoons unbleached all purpose flour
- 2 cups whole milk
- pinch of salt
- pinch of pepper
- ¾ to 1 cup grated gruyere cheese
- 1 large egg, beaten
Scallops
- 8 large sea scallops
- 1 teaspoon grape seed oil
- one squeeze of a lemon
- pinch of salt
- pinch of pepper
Instructions
Mornay Sauce
- Melt the butter in a heavy bottomed saucepan over low heat.
- Sprinkle in the flour and stir with a balloon whisk.
- Cook gently for 2 minutes, until the roux is off-white in color. Don't over cook it or the sauce will be discolored.
- Slowly pour the milk into the saucepan nd increase the heat to medium, whisking constantly until it comes to a boil.
- Season with salt and pepper and cook for a further, about 6 to 8 minutes to ensure the flour is cooked through.
- Remove from heat and add in the gruyere cheese and egg.
- Stir until fully incorporated.
Scallops
- Pat the scallops dry with a paper towel. Lightly season the scallops with salt and pepper.
- Heat a pan on medium heat for a few minutes (you want the pan really hot), then add oil. (If you're using a nonstick pan, you'll need to add the oil before turning the pan on.)
- Gently place the scallops in the pan and sear about 1 to 2 minutes on each side for a medium rare-medium scallop.
- Remove pan from heat and deglaze with a splash lemon juice.
Notes
From Chef Kevin Dundon, co-owner of Raglan Road
When you make this recipe...
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