Scallops au Gratin

Coquilles Saint-Jacques gratinées : instructions

• 1
  Make a court-bouillon using two cups of water, the bouquet garni, the finely chopped onion, coarse salt, and pepper.
• 2
  Once the water comes to a boil, add the wine and poach the scallops and coral for 3 minutes. Drain them and set them aside at room temperature.
• 3
  Let the court-bouillon reduce for 5 minutes. Meanwhile, clean and slice the mushrooms, sauté them in a mixture of oil and butter, and keep them warm.
• 4
  Add a little oil and butter to the pan with the mushrooms, and brown the scallops for a few moments. Season with salt and pepper, cover, and set aside at room temperature.
• 5
  Heat the butter, and once it starts to foam slightly, add the flour, stir, and gradually add the strained court-bouillon. Simmer while stirring constantly until the sauce becomes smooth and velvety.
• 6
  Whisk the egg yolk with the crème fraîche, then stir this mixture into the velouté sauce (off the heat so the egg yolk doesn't cook).
• 7
  Fill the shells with the walnuts, coral, and mushrooms. Pour the cream sauce over them. Sprinkle with a little breadcrumbs.
• 8
  Bake for 10 minutes in a hot oven (220°C).