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Try a French classic today. This is a very elegant dish, perfect as a starter for a fancy dinner party or just as a light meal for yourself and a loved one. Do not be put off by the seemingly long list of ingredients, it is actually very easy to pull together.


Serves 4


450g / 1 pound bay scallops
1 small onion, finely diced
1/2 lemon, sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup water
3 tablespoons unsalted butter
2 tablespoons diced shallots
1/2 teaspoon crushed garlic
170g / 6 oz baby chanterelle mushrooms, stems removed and wiped clean
2 tablespoons flour
1/2 cup whole milk
1 teaspoon fresh lemon juice
Pinch salt and freshly ground black pepper
Pinch cayenne
2 tablespoons finely chopped parsley
1/2 cup heavy cream
1/2 cup grated Gruyere
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
1/4 cup grated Parmesan


Preheat the broiler / grill
Lightly butter the insides of 4 large ramekins or the scallop shells and place on a baking sheet
Set aside
In a large sauté pan, combine the scallops, onions, lemon slices, bay leaf, wine, and water
Bring to a simmer and gently poach the scallops until just firm, about 3 minutes
Remove with a slotted spoon
Strain the scallop cooking liquid into a clean container
Reserve the scallops on a plate
In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat
Add the shallots and garlic, and cook, stirring, for 30 seconds
Add the mushrooms and cook, stirring, until tender, about 4 minutes
Remove with a slotted spoon
Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat
Add the flour and cook, stirring constantly for 2 minutes, to form a light roux
Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes
Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well
Bring to a boil and cook for 1 minute
Add the parsley and simmer for 1 minute
Add the cream and Gruyere, stir well, and remove from the heat
Fold in the scallops and mushrooms, and pour into the prepared scallop shells
In a small bowl, combine the bread crumbs and butter
Sprinkle over the scallop mixture and top with the Parmesan
Place under the broiler/ grill until just crisp and brown, being careful not to overcook, about 2 minutes
Remove from the heat and serve immediately