• Gather all ingredients before starting the recipe.
  

Cheese

• Cut rind off cheese before grating and grate on a box grater. Set aside until ready to use.

Scallops

• Finely dice 1 large shallot and add to a saucepan with 3/4 cup white wine, 1/4 cup water, 2 tsp thyme, 2 tsp white pepper, 1 bay leaf and kosher salt to taste. Bring to a boil then reduce to simmer for about 5 minutes.
  
• Add 1 lb bay scallops and 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, then remove the parchment.
• Strain liquid from scallops and reserve the liquid and the scallops in separate containers.
  

Sauce

• In the same saucepan, melt 2 tbsp unsalted butter over medium high heat, add 2 tbsp all-purpose flour and stir for 2-3 minutes until the flour becomes bubbly but has not started to color.
  
• Add 1/4 cup milk and the reserved liquid stirring constantly with a wire whisk and stir until the sauce thickens, 3-4 minutes,
  
• Add 1/2 tsp hot chili sauce and 1/3 medium lemon juiced to taste.

Final Step

• Add the scallops to the sauce and stir to combine.
  
• Spoon scallops into scallop shells or scallop shell shaped ramekins 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