Coquilles Saint-Jacques

Method

1. 1 Simmer white wine with dried onions, then blanch the scallops for 2 minutes before removing them.
2. 2 Sauté the sliced mushrooms in butter for 6 minutes until all the liquid has evaporated.
3. 3 Make a butter roux with flour, then add the clam blanching water and fresh cream, stirring until thickened for 5 minutes.
4. 4 Mix the scallops and mushrooms in the sauce, season with salt and pepper, then spoon the mixture into the scallop shells.
5. 5 Sprinkle with grated cheese and breadcrumbs, bake at 200 degrees for 12 minutes until golden brown.

With an appliance

• Air fryer 45 min

  Replace step 5: spray oil on the breadcrumb layer, run the steamer at 215 degrees for 7 minutes and rotate the scallop after 4 minutes; the cheese side browns faster (5 minutes), a layer is needed to prevent the sauce from spilling.