This is another classic seafood-based Valentine’s day starter. Scallops are always a crowd pleaser, and served on the half shell they look spectacular, too. My fishmonger sells spare scallop shells, so I sourced mine there but you can always serve in ramekins instead (you can also get artificial ceramic scallop shells for serving on-line). You can prepare the gratin mixture the day ahead (store in a plastic bag in the fridge), which makes this a much faster dish to make on the day. For an even quicker version, buy pre-prepared Coquilles St Jacques from the supermarket, thaw if frozen, scatter over your gratin and bake.
Prep time 15 minutes/cook time 15 minutes/serves 2
Ingredients:
1 tbsp butter
1 tbsp plain flour
4 tbsp whole milk
Glug white wine or sherry
4 tbsp single (light) cream
½ tsp (heaped) dijon mustard
1 tsp freshly-snipped chives
125g (1/4 lb) frozen raw scallops, defrosted
6 tbsp breadcrumbs (sourdough or end of baguette/ciabatta whizzed in a processor)
3 tbsp parmesan or gruyère, grated
1 tsp finely chopped flatleaf parsley
Method:
Melt the butter in a small pan over a medium heat, then stir in the flour and a pinch each of sea salt and freshly-ground black pepper. Cook, stirring, until it smells toasty (3-4 minutes).
Briskly stir/whisk in the milk, wine and cream until the mixture is smooth, then cook, stirring, for another 3-4 minutes until thickened and the flour is cooked out (you shouldn’t feel any graininess in the sauce at this point). Mix in the dijon mustard and chives, then set aside to cool for 5 minutes or so.
Stir the scallops into the sauce, then divide evenly between the scallop shells or dishes, smoothing the surface with the back of a spoon.
When ready to cook, heat the oven to 210°C (190°C fan/410°F/gas mark 7), then bake the scallop gratin for 15 minutes until the sauce is bubbling and the top is golden brown.
Serve immediately.
