Swiss Gruyere is the best cheese to use for this recipe, domestic gruyere does not seem to have the same fat content so the cheese will not melt or brown as the Swiss type,
Degree of Difficulty
Easy
Ingredients
3/4lbbay scallops
3/4cupwhite wine
1/4cupwater
2 tspnthyme
1/2tspnwhite pepper
1largeshallotfinely diced (about 1/2 cup)
1bay leaf
1/2tspnhot chili sauce
1tbspnunsalted butter
1tbspnall-purpose flour
1/4cupmilk
2cupsgruyere cheesegrated
1/3mediumlemon juice
Instructions
Gather all ingredients before starting recipe
Cheese
Cut rind off cheese before grating
Grate gruyere cheese and set aside
Scallops
Finely dice shallots and add to a sauce pan with wine, water, thyme, white pepper, salt and bay scallops
Cover mixture with parchment paper, press down so that the paper touches the scallops/wine mixture
Bring to a gentle simmer over medium high heat, and cook for 2-3 minutes, remove parchment
Strain liquid from scallops and reserve
Sauce
Melt butter over medium high heat, add flour and stir for 2-3 minutes until the flour becomes bubbly but has not started to color
Add milk and the reserved liquid stirring constantly with a wire whisk and stir until the sauce thickens.
Add hot chili sauce and adjust with lemon juice to taste.
Final Step
Combine scallops and shallots with the sauce and remove from heat.
Spoon scallops into scallop shells or scallop shell shaped ramekin and top with Gruyere cheese and place under the broiler and grill until the cheese melts, becomes bubbly and the edges begin to brown
Serving
This recipe can be served as an appetizer with some crusty French bread, or may be served as a main meal with a side salad and bread