Coquilles Saint-Jacques Gratinées (Scallops au Gratin)

• 60 g Unsalted butter
• 2 medium Shallot
• 250 g Button mushrooms
• 20 g Plain flour
• 200 ml Dry White Wine
• 200 ml Double cream
• 1 medium Lemon
• 450 g Scallops
• 60 g Breadcrumbs
• 80 g Gruyère cheese
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F). Finely chop the shallots, slice the mushrooms, grate the gruyère, and finely chop the parsley; zest the lemon, then cut it in half.
2. Melt 30 g of the butter in a large frying pan over a medium heat. Add the shallots and mushrooms and cook for 6 to 8 minutes until softened and any liquid has evaporated.
3. Sprinkle in the flour and cook, stirring, for 1 minute. Pour in the wine and simmer for 3 to 4 minutes until reduced by about half, then stir in the cream and simmer gently for 2 to 3 minutes until lightly thickened.
4. Stir in the lemon zest and squeeze in a little lemon juice to brighten the sauce. Tip the sauce into a baking dish and keep it warm while you cook the scallops.
5. Wipe out the pan, then melt the remaining 30 g butter over a medium-high heat. Pat the scallops dry, then sear for 45 to 60 seconds per side until lightly golden but still translucent in the centre.
6. Nestle the scallops into the warm sauce. Mix the breadcrumbs with the grated gruyère and scatter over the top, then bake for 8 minutes until bubbling at the edges.
7. Switch to the grill and cook for 2 to 4 minutes until the topping is golden. Finish with the parsley and serve straight away with extra lemon juice at the table if you like.

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