Ingredients

• 500 g fresh scallops
• 250 g sliced mushrooms
• 3 tbsp butter
• 2 tbsp flour
• 250 ml milk
• 125 ml white wine
• 125 ml grated Gruyère or Swiss cheese
• 60 ml breadcrumbs
• 1 Salt, pepper, and nutmeg

Instructions

1. 1

   Poach the scallops in white wine for 3 minutes. Drain and reserve the liquid.

2. 2

   Sauté the mushrooms in 1 tbsp of butter.

3. 3

   Make a béchamel sauce with the remaining butter, flour, and milk. Add the poaching liquid.

4. 4

   Season with salt, pepper, and nutmeg.

5. 5

   Distribute the scallops and mushrooms into scallop shells or ramekins. Top with sauce.

6. 6

   Cover with cheese and breadcrumbs. Broil in the oven for 5 minutes.