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1 tbsp (15 ml) utter
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) scallops (20/30 size)
Pinch sea salt
1 oz (28 g) grated parmesan cheese
¼ cup (50 ml) melted butter
½ cup (125 ml) finely diced shallots
¼ cup (50 ml) flour
2 cups (500 ml) light cream (10%)
¼ cup (50 ml) gruyere cheese
6 chopped chives


Scallops: In a large frying pan on high, heat butter and oil until very hot; add scallops and sauté for 1 minute on both sides to give them colour. 

Sauce: In a medium saucepan, cook shallots in butter until translucent, about 2 minutes; add flour to make a roux. Mix well until it forms a ball, then incorporate cream slowly to ensure a smooth consistency, without lumps. 

Let simmer, stirring to avoid burning, until sauce is smooth and coats the back of your spoon. Season with salt and wine; slowly mix in cheese, and simmer for 2 minutes over low heat to melt. Add chopped chives and set aside.
Assembly: Place scallops in a casserole dish, top with sauce, and finish in 350°F (180°C) oven for 15 minutes. Remove from oven, sprinkle with parmesan cheese, then place under broiler or 450°F (230°C) for 2 minutes until golden.

Suitable Drinks

  • White Wine
  • Red Wine

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