This recipe offers a refined take on a classic scallop dish, combining tender scallops in a creamy sauce with a delightful potato topping.
Combine the onion, celery, bay leaf, lemon juice, and half of the white wine in a medium saucepan. Bring to a boil and simmer for 10 minutes.
Simmering the bouillon allows the flavors to meld together, creating a rich base for the scallops.
Add the scallops to the bouillon and simmer for an additional 5 minutes. Drain, reserving the liquid and scallops.
Cooking the scallops gently in the bouillon ensures they remain tender and flavorful.
Melt the butter in a pan and sauté the shallots until tender. Stir in the flour and pepper, cooking for 1 minute.
Cooking the flour with the butter creates a roux, which thickens the sauce.
Gradually whisk in the reserved bouillon and remaining wine. Bring to a gentle boil, stirring constantly, then reduce heat and simmer until thickened.
Stirring constantly prevents lumps and ensures a smooth sauce.
Stir in the gruyere cheese and parsley until melted and combined. Add the scallops and mix well.
Adding the cheese off the heat prevents it from becoming grainy.
Peel, dice, and boil the potatoes until tender. Mash with butter, milk, and parmesan cheese until smooth.
Using warm milk helps create a smoother mash.
Pipe the mashed potatoes around the edges of individual baking dishes. Fill the center with the scallop mixture.
Piping the potatoes creates an elegant presentation.
Place the dishes on a baking sheet and broil until the potatoes are golden brown and the filling is heated through.
Keep a close eye while broiling to prevent burning.
Serve the gratin hot, garnished with additional parsley if desired.
Serving immediately ensures the dish is enjoyed at its best.
