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Pan-Seared Scallops with a Gruyère Cheese Sauce

Julie Deily · 9 Comments

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Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

Can you believe this is the first time I have ever cooked scallops? I feel like this is the time I first made mussels at home…it's so easy…and not sure why it took me so long to try it!

Rewind to last month, I was invited to a culinary demo and lunch at Raglan Road (an authentic Irish pub) located at Downtown Disney in Lake Buena Vista, Florida. We love Raglan Road and to get to see Master Chef Kevin Dundon speak and cook for us at his restaurant, I jumped at the chance! Be sure to keep reading, as I have some information about an exciting contest for a trip to IRELAND!

Raglan Road Restaurant // The Little Kitchen

The event was pretty sweet, he does this event in March every year and everyone was excited to see him and taste the food.

Raglan Road Restaurant // The Little Kitchen

He's very charming, very likable and hilarious. It was great to hear him talk about food and give cooking advice…such as looking for dry packed scallops vs. wet packed. It's harder to cook scallops that are wet packed…there are too many juices and you may end up boiling or steaming the scallops.

Raglan Road Restaurant // The Little Kitchen

And this is the recipe I'm sharing with you today…his presentation looks way prettier than mine and Chef Kevin's were served with mashed potatoes!

Raglan Road Restaurant // The Little Kitchen

I feel very lucky that he shared his recipes with me! This tomato soup is so buttery and creamy…and the oysters! Do you love oysters?

Raglan Road Restaurant // The Little Kitchen

And a beautiful presentation for the lamb!

Raglan Road Restaurant // The Little Kitchen

I'm slightly obsessed with the idea of this dessert…it was so good. Called Pimms Knickerbocker Glory, I have never had anything quite like it. Topped with a macaron and a vanilla mousse that was heavenly!

Raglan Road Restaurant // The Little Kitchen

And there were wine pairings.Kevin Dundon's Back to Basics: Your Essential Kitchen Bible

This event was so delightful and I had a blast! And a nice way to kick off St. Patrick's Day celebrations.

Like I said before, it was really nice to meet Chef Kevin and receive a copy of his latest cookbook, Back to Basics. It's a gorgeous cookbook with tons of step by step photos.

I can't wait to cook from it! Especially, the fish and chips, his recipe for Roast Beef with Yorkshire Pudding and many more!

 

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

And now for the recipe. For the mornay sauce (cheese sauce). First melt butter.

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

I bought a small block of Gruyère cheese and grated it.

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

I have a big bin of flour in my pantry and find lately that I need a few teaspoons or tablespoons of flour here and there. So recently, I started keeping a small container of flour on my counter next to other ingredients that I use all the time. So convenient!

Juice the lemon while you're prepping the cheese sauce. I love this juicer that my friend, Christine, gave me as a gift. You can store the leftover juice in the fridge!

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

So good and bubbly. I have so many ideas for this mornay sauce…for other recipes. So stay tuned!

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

Wipe those scallops with paper towels and add salt and pepper.

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

Sear the scallops on each side and then add a splash of lemon.

Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

With the Gruyère cheese sauce, these scallops are out of this world…loved that I had it at Raglan Road and then was able to make it at home! Such simple ingredients make such an elegant dish. You can do it! I love and appreciate that Chef Kevin shared his recipes and gave me the inspiration to try cooking scallops at home!

And I can't wait until my next visit to the restaurant, by the way. 🙂

And so much fun, you have to enter in Chef Kevin's Master Chef Cooking Contest. Five finalists will be chosen and FLOWN to Ireland where you will get to cook with Chef Kevin and visit his popular resort and cooking school, Dunbrody Country House Hotel. You will need to develop a 3-course menu and submit a short video talking about your recipes. Find all of the information you need about the contest (you have until April 21st to enter!) on the Raglan Road website. This is a once in a lifetime opportunity…I would love to see you win this!

PS I wish I could go too. How fun would that be?

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Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net
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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
Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net
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Pan-Seared Scallops with a Gruyère Cheese Sauce from The Little Kitchen thelittlekitchen.net

Disclosure: I was invited to attend the lunch and culinary demonstration at Raglan Road. All opinions are always my own and I only share with you what I love. There are affiliate links in this post.

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Categories: Recipes, Seafood, Travel & Events Tags: Butter, cheese, gruyere cheese, lemon, milk, scallops Posted: April 10, 2015 Updated: February 9, 2022

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Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Penelope Guzman says

      February 28, 2018 at 8:15 pm

      Oh my gosh, those scallops look like heaven!

      Reply
    2. Maureen says

      April 30, 2015 at 2:07 am

      Indeed. You are really lucky to have this dish. I love pan-seared scallops. It is something I love to prepare especially because I am able to put some lemon in it. Thanks for sharing this!

      Reply
    3. bev @ bevcooks says

      April 21, 2015 at 9:28 am

      Sooooooo doing this.

      Reply
    4. Brenna Rastrelli says

      April 11, 2015 at 5:41 pm

      We love scallops at our house. Amazing how easy it is to cook them but everyone is so impressed. Never had them with Mornay sauce can’t wait to try it. Enjoyed the story too, thanks!

      Reply
    5. Stephanie @ Girl Versus Dough says

      April 11, 2015 at 4:38 pm

      I hope you don’t mind that I’m drooling all over your blog. All of these recipes sound amazing! The Gruyere cheese sauce is really getting me, though.

      Reply
    6. Karen T says

      April 11, 2015 at 8:14 am

      The recipe looks divine…and I am going to try it very soon. I also wanted to let you know what a great idea to have a small container of flour readily available…I have a wonderful juicer, but was admiring yours at it looks more compact than mine…and like you can store it in the fridge. I have always been intimidated by scallops and not sure why. This recipe makes me feel like I can do it.

      Reply
      • Julie Deily says

        April 11, 2015 at 12:15 pm

        Hey Karen!

        You should totally make this! Thanks for the nice words too…I kept finding myself going to the pantry to drag the gigantic container of flour out so many times…I wanted to make it easier on myself! I also a link for the juicer…I love it! Enjoy the recipe if you make it!

        Reply
    7. Rachel @ Baked by Rachel says

      April 10, 2015 at 12:57 pm

      I love how simple and pretty this dish is!! A perfect dinner idea. Now if only you could make that kickerbocker dessert happen, I’d be all set 😉

      Reply

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    Julie of The Little Kitchen

    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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