• 12 queenie scallops in the shell, shucked (keep 4 shells)
  • sunflower oil
  • (optional) rock salt


  • 25g butter
  • 1 tbsp plain flour
  • 100ml milk
  • 2 tbsp dry white wine
  • 50g gruyère, finely grated
  • finely grated to make 2 tbsp parmesan


  • STEP 1

    Heat a non-stick frying pan over a high heat. Toss the scallops in a little oil and season. When the pan is very hot, add the scallops and sear for about 30 seconds on each side until deep golden brown but only very lightly cooked. Cool.

  • STEP 2

    Melt the butter in a small pan and stir in the flour. Cook for 2-3 minutes. Gradually whisk in the milk and wine. Cook for 1-2 minutes, whisking continuously then add the gruyère.

  • STEP 3

    Whisk until the cheese has melted and the sauce is smooth then season. Cut the scallops in half so you have 2 thinner rounds. Divide the scallops between the cleaned shells and spoon over the sauce.

  • STEP 4

    Put the shells on a solid baking tray propped up on piles of rock salt or pieces of crumpled-up foil so that the sauce stays level around the scallops. Sprinkle with a little parmesan.

  • STEP 5

    Heat the grill to its hottest setting. Grill for 2 1/2 minutes or until the sauce is lightly browned and bubbling.


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