2 Tablespoons unsalted butter
1.5 Tablespoons flour
1 cup milk or half and half
salt and pepper to taste
Pinch of mace or freshly grated nutmeg.
- In a saucepan melt butter over low heat.
- Stir in flour and cook roux, stirring for 3 to 5 minutes. Do not let brown.
- Slowly stir in milk. Cook, stirring with wire whisk until sauce is thick and smooth.
- Season with salt, pepper, and mace/nutmeg.
- Remove from heat and keep warm until ready to use. The sauce can be made 1 day ahead and be refrigerated, covered. Reheat over low heat.
2 pounds (or more) bay scallops
2 cups dry white wine
2 shallots, finely minced
1/2 cup (I use more) grated Gruyere cheese
1/4 cup Parmesan cheese
chopped parsley for garnish
- Bring wine and scallops to a boil in a large saucepan.
- Reduce heat and simmer until scallops are barely done, about one minute.
- Remove poached scallops with a slotted spoon and set aside.
- Add shallots to wine and cook over medium-high heat until reduced by about half.
- Preheat broiler.
- Slowly stir the wine-shallot mixture into the Bechamel sauce.
- Stir in Gruyere and Parmesan and cook until the cheese is melted.
- Add scallops and remove from heat.
- Turn the mixture into buttered scallop shells (literally) or buttered ramekins.
- Broil 2 to 3 minutes until bubbly and lightly browned.
- Garnish with chopped parsley and serve at once.