Scallops Sauce Mornay

If you have fresh scallops, place each scallop on board with flat shell up, insert the point of a strong paring knife between the shells, and run it across the underside of the top shell to sever the internal muscle. Pull shells apart. Slide knife under Scallop to free it. Lift out the Scallop and pull off skirt and gut, leaving white Scallop flesh with coral attached. Remove any dark membrane adhering to Scallop flesh and I think the corals in this case. Rinse well and drain. Clean two shells  Picture  .

Make the Mornay Sauce by melting a tablespoonful of butter in a saucepan, stir in a tablespoonful of flour and then slowly add the milk and wine over a medium heat stirring all the time until it is the consistency of double cream. Take off the heat, season with salt and pepper, stir in the grated gruyere cheese, and then add a squeeze of lemon juice and put to one side.

Lightly season the scallops with salt and fresh black pepper on both sides. Put a tablespoonful of olive oil in a frying pan, put over a medium heat and when hot sear the scallops for about two minutes per side. Take off the heat and put three scallops into each scallop shell.

Spoon the Sauce Mornay over the scallops, grate over a little parmesan and put under the grill for a few minutes until golden  Picture  . Transfer to serving plates and serve  Zoom  .