• CourseBrunch
  • CuisineFrench
  • KeywordBaked, Delicious, Different, Saucy, Tasty
Servings Prep Time
4people 10minutes
Cook Time Total Time
15minutes 25 minutes
Servings Prep Time
4people 10minutes
Cook Time Total Time
15minutes 25 minutes
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
  • 3/4lb bay scallops
  • 3/4cup white wine
  • 1/4cup water
  • 2 tspn thyme
  • 1/2tspn white pepper
  • 1large shallotfinely diced (about 1/2 cup)
  • 1 bay leaf
  • 1/2tspn hot chili sauce
  • 1tbspn unsalted butter
  • 1tbspn all-purpose flour
  • 1/4cup milk
  • 2cups gruyere cheesegrated
  • 1/3medium lemon juice
  1. Gather all ingredients before starting recipe
  1. Cut rind off cheese before grating
  2. Grate gruyere cheese and set aside
  1. Finely dice shallots and add to a sauce pan with wine, water, thyme, white pepper, salt and bay scallops
  2. Cover mixture with parchment paper, press down so that the paper touches the scallops/wine mixture
  3. Bring to a gentle simmer over medium high heat, and cook for 2-3 minutes, remove parchment
  4. Strain liquid from scallops and reserve
  1. 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
  2. Add milk and the reserved liquid stirring constantly with a wire whisk and stir until the sauce thickens.
  3. Add hot chili sauce and adjust with lemon juice to taste.
Final Step
  1. Combine scallops and shallots with the sauce and remove from heat.
  2. 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
  1. 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