For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese. This recipe first appeared in our April 2014 issue with Adam Leith Gollner’s story At the Ends of the Earth
- 3⁄4 cup dry vermouth
- 1 bay leaf
- 1 large shallot, quartered
- Kosher salt and freshly ground white pepper, to taste
- 18 medium sea scallops
- 8 tbsp. unsalted butter
- 16 oz. button mushrooms, sliced 1/4″ thick
- 3 tbsp. flour
- 1⁄2 cup heavy cream
- 1⁄2 tsp. fresh lemon juice
- 1 1⁄2 cups grated Gruyère
- Boil vermouth, bay leaf, shallot, salt, white pepper, and 1⁄2 cup water in a 4-qt. saucepan over medium heat. Add scallops; cook until just tender, 1–2 minutes. Using a slotted spoon, divide scallops between six cleaned scallop shells or shallow gratin dishes. Simmer cooking liquid until reduced to 3⁄4 cup, 5–7 minutes. Strain liquid; set aside.
- Wipe pan clean; melt 4 tbsp. butter over medium-high heat. Cook mushrooms until soft, 5–7 minutes. Divide mushrooms between scallop shells. Wipe pan clean; melt remaining butter over medium-high heat. Stir in flour; cook 2 minutes. Add reserved cooking liquid, the cream, lemon juice, salt, and white pepper; bring to a boil. Cook until sauce is slightly thick, about 6 minutes.
- Heat oven broiler. Spoon sauce over scallops and top with Gruyère; broil until cheese is melted and golden, 2–3 minutes.