Serves 6
6-8 fresh scallops
4 oz (100g) button mushrooms 1/4 pint (150ml) dry white wine 1/4 pint (150ml) water
few sprigs parsley
2 oz (50g) butter
1 oz (25g) plain flour
1 egg yolk
3 tablespoons single cream squeeze of lemon juice
2 oz (50g) grated Gruy-êre cheese salt and freshly milled pepper
Scrub six of the deep scallop shells, rub with oil and set aside. Otherwise grease six pretty white china scallop dishes or ramekins. Cut the scallops in thick slices, leaving the coral whole, and put into a saucepan. Slice the mushrooms and add to the pan along with the wine, water and parsley. Simmer for 5 minutes. Strain 1/2 pint (300ml) cooking liquid into a measuring jug and reserve for making the sauce. Keep the scallops and mushrooms hot and discard the parsley.
Melt 11/2 oz (40g) of the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually stir in the hot cooking liquid. Bring to the boil, stirring all the time to make a smooth sauce. Simmer for 2-3 minutes and draw off the heat. Blend the egg yolk with the cream and stir into the sauce. Add a squeeze of lemon juice and half the grated cheese and season with salt and pepper. Pour about two-thirds of the sauce into the scallops and mushrooms and mix together. Spoon into the prepared serving dishes. Top each dish with the remaining sauce, sprinkle with remaining cheese and dot with remaining butter. Bake in an oven heated to 375°F (190°C) or Gas no. 5 for 20 minutes, until sauce is hot and bubbling.
Variation Scallops in a cream sauce: For a simple yet extravagant first course, gently fry the scallops in 2 oz (50g) butter for 5 minutes. Season with salt and pepper and stir in 1/4 pint (150ml) double cream. Bring just to the simmering point and draw off the heat. Spoon into the prepared dishes and serve with crusty bread to mop up the tasty sauce.