Coquilles St Jacques
|Scallops||6 , prepared and removed from their shells (Reserve 4 Deep Shells)|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Mornay sauce||250 Milliliter, made with 1 plus tablespoons each of parmesan and gruyere cheese (1 Cup)|
Put the scallops into a small pan with the wine, lemon, onion, peppercorns, salt and bay leaf and bring to a boil.
Reduce the heat, cover the pan and simmer for 5 minutes.
Remove the scallops from the pan and set aside.
Strain the liquid and return it to the pan.
Return the pan to the heat and bring the liquid to a boil.
Continue to boil until the liquid is reduced to 2 tablespoons.
Stir the mornay sauce into the reduced liquid and adjust the seasoning.
Preheat the broiler to a medium heat.
Cut the scallops into quarters and place them in the reserved shells.
Cover the scallops with the sauce and brown them lightly under the broiler.