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
2Tablepoons unsalted butter
3Tablespoonsunbleached all purpose flour
2cupswhole milk
pinchof salt
pinchof pepper
¾ to 1cupgrated gruyere cheese
1large egg, beaten
Scallops
8large sea scallops
1teaspoongrape seed oil
one squeeze of a lemon
pinchof salt
pinchof 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.