Ingredients
Scallops
- 220g / 7 1/2 oz medium raw scallops
- 1/4 tsp cooking salt / kosher salt
Mushroom Béchamel Sauce
- 30g / 2 tbsp unsalted butter
- 1 eschalot (shallot), finely diced
- 200g / 7 oz white mushrooms, diced 8mm / 1/4"
- 2 tbsp plain flour (all-purpose)
- 1/2 cup hot milk, preferably full fat
- 1/2 cup hot thickened cream (heavy cream) or any other full fat cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 pinch ground nutmeg
Cheesy Crust
- 3/4 cup panko breadcrumbs
- 50g / 3 tbsp unsalted butter, melted
- 50g / 1/2 cup Gruyère cheese, shredded
- 1/8 tsp cooking salt
Instructions
- Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced) to ensure it reaches the ideal baking temperature.
- Prepare Scallops: Pat scallops dry with a paper towel, then remove the little side muscle (the “foot”) if present to avoid chewiness. Set scallops aside.
- Make Cheesy Crust: Combine panko breadcrumbs, melted butter, shredded Gruyère cheese, and salt in a bowl. Mix well and set aside.
- Cook Mushrooms and Shallots: In a medium pot, melt butter over medium heat. Add finely diced eschalot and diced mushrooms. Stir regularly and cook for 4–5 minutes until mushrooms soften.
- Make Béchamel Sauce: Sprinkle flour over the cooked mushrooms and eschalot. Stir constantly and cook for 30 seconds until mixture is pasty. Gradually pour in hot milk and cream, stirring continuously until smooth and lump-free.
- Season and Thicken Sauce: Add salt, black pepper, and nutmeg. Cook until small bubbles appear, then continue cooking for 30 seconds. The sauce should be pourable and silky, slightly thinner than classic béchamel.
- Assemble Ramekins: Season scallops with salt and distribute evenly into four shallow ramekins (approx. 11cm diameter, 2.5cm deep). Pour all mushroom béchamel sauce over scallops, filling all gaps. Smooth the surface with a spatula or spoon.
- Add Cheesy Crust: Evenly scatter the prepared cheesy crust over the top of each ramekin, covering right to the edges for a golden crust.
- Bake: Place ramekins on a baking tray and bake in the preheated oven for 20 minutes or until the tops are golden and bubbling.
- Rest and Serve: Remove from oven and let the dish rest for 2 minutes to allow the sauce to thicken slightly, then serve immediately. Bon appétit!
Notes
- Scallops sizing: Use about 50-55g per person. Small scallops can be left whole; medium scallops should be halved; large scallops cut into thirds for even cooking.
- Frozen scallops should be thawed in the fridge or at room temperature for about 2 hours before cooking.
- Remove the small side muscle (“foot”) from scallops if present, as it can become chewy when cooked.
- Eschalots (shallots) provide a mild and sweet onion flavor distinct from spring onions.
- Panko breadcrumbs create a lighter, crispier crust. Substitute with regular breadcrumbs if unavailable.
- Gruyère cheese is recommended for its meltability and mild rich flavor. Swiss or Emmental can be alternatives.
- The béchamel sauce is intentionally thinner than classic to spread easily and fill the dish evenly.
- Use flat, shallow ramekins to ensure even cooking and a wide golden crust.
- Resting the baked dishes after cooking helps the sauce settle, improving texture and temperature.
- Leftovers can be refrigerated for up to 2 days and reheated in an oven at 180°C / 350°F fan for 15 minutes. Avoid freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entrée
- Method: Baking
- Cuisine: French
