Ingredients:

  • 1 lb sea scallops, tough side muscle removed
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 pinch nutmeg
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Gruyère cheese, finely grated
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt 2 tbsp of butter in a sauté pan over medium heat. Add the minced shallots and garlic, cooking until translucent and fragrant—about 3 minutes.
  2. In a separate saucepan, melt 2 tbsp of butter. Whisk in the flour and cook for 2 minutes to remove the raw flour taste. Slowly pour in the heavy cream while whisking constantly to avoid lumps. Stir in the salt, white pepper, and nutmeg; simmer on low until the sauce coats the back of a spoon.
  3. Deglaze the sauté pan with the white wine, letting it reduce by half. Gently fold in the scallops and cook for 2 minutes until the edges turn opaque, then remove from heat immediately.
  4. Fold the poached scallops and the remaining pan juices into the creamy velouté. Spoon the mixture into scallop shells or 4-oz ramekins.
  5. Mix the breadcrumbs, grated Gruyère, melted butter, and parsley in a small bowl, then sprinkle generously over the top. Place under the broiler for 3-5 minutes until the topping is bubbling and deep mahogany brown.