Coquilles Saint-Jacques Mornay
Scallops Mornay
Scallops in France are named after Saint James. Their shells were once worn by pilgrims who found them as they walked along the Spanish coast on their pilgrimage to the cathedral of Santiago de Compostela, which is dedicated to the saint.
serves 6
COURT BOUILLON
250 ml (9 fl oz/1 cup) white wine
1 onion, sliced
1 carrot, sliced
1 bay leaf
4 black peppercorns
24 scallops on their shells
50 g (2 oz) butter
3 French shallots, finely chopped
3 tablespoons plain (all-purpose) flour
410 ml (14 fl oz/12/3 cups) milk
130 g (5 oz/1 cup) grated Gruyère cheese
To make the court bouillon, put the wine, onion, carrot, bay leaf, peppercorns and 500 ml (17 fl oz/ 2 cups) of water in a deep frying pan. Bring to the boil, then simmer for 20 minutes. Strain the court bouillon and return to the clean frying pan.
Remove the scallops from their shells. Pull away the white muscle and digestive tract from each one, leaving the roes intact. Clean the shells and keep for serving.
Bring the court bouillon to a gentle simmer over low heat, add the scallops and poach for 2 minutes. Remove the scallops from the court bouillon, then drain and return to their shells. Pour away the court bouillon.
Melt the butter in a heavy-based saucepan. Add the shallot and cook, stirring, for 3 minutes. Stir in the flour to make a roux and cook, stirring, for 3 minutes over low heat without allowing it to brown. Remove from the heat and gradually add the milk, stirring after each addition until smooth. Return to the heat and simmer, stirring, for about 3 minutes, until the sauce has thickened. Remove from the heat and stir in the cheese until melted. Season with salt and pepper.
Preheat the grill (broiler). Spoon the sauce over the scallops and place under the grill until golden brown. Serve immediately.
Left: Poach the scallops in court bouillon first, so that they are thoroughly cooked before grilling (broiling).
Right: Spoon the sauce over the scallops and grill (broil) until golden brown.