|Scallops||8 Large, cleaned|
|Salt and pepper||1|
|White wine||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter||3 1⁄2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Flour||1 1⁄2 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
|Gruyere cheese||2⁄3 Cup (10.67 tbs), grated|
Preheat the oven to 375°F (190°C).
Put the scallops in a saucepan with the wine, water and a squeeze of lemon juice and simmer for 5 minutes.
Drain the scallops; strain and reserve the cooking liquid.
Cut each scallop into quarters.
Melt 2 tablespoons of the butter in a frying pan and fry the mushrooms for 2 to 3 minutes.
Melt the remaining butter in a saucepan.
Stir in the flour to make a roux.
Remove the pan from the heat and gradually pour in the cooking liquid, stirring constantly.
Bring to a boil and cook for 5 minutes.
Stir in the cream and boil until the sauce is thick and syrupy.
Season to taste with salt, pepper and cayenne.
Mix the scallops and mush- rooms into the sauce.
Divide the mixture between 4 scallop shells.
Sprinkle the cheese on top.
Put the shells on a baking sheet and bake on the top shelf of the oven for 10 to 15 minutes or until golden brown and bubbling.