Mary Berry Scallops with Cheese Sauce Recipe

This Mary Berry Scallops with Cheese Sauce is a luxurious and indulgent recipe, which calls for nutty Gruyère cheese and dry white wine. It’s a classic French-style gratin, ready in about 30 minutes.

Mary Berry Scallops with Cheese Sauce Ingredients

For the Scallops

• 8–12 large king scallops (with or without roe/coral)
• 150ml (¼ pint) dry white wine
• 1 bay leaf
• 1 slice of onion
• 6 black peppercorns

For the Cheese Sauce

• 40g (1½ oz) butter
• 40g (1½ oz) plain flour
• 150ml (¼ pint) milk
• 150ml (¼ pint) poaching liquid (from the scallops)
• 75g (3oz) Gruyère cheese, grated
• ½ tsp Dijon mustard
• 2 tbsp double cream (optional, for extra richness)
• Salt and freshly ground black pepper

For the Topping

• 2 tbsp fresh white breadcrumbs
• 25g (1oz) Gruyère cheese, grated
• 1 tbsp fresh parsley, chopped

How To Make Mary Berry Scallops with Cheese Sauce

1. Poach the scallops: Place the scallops in a small saucepan. Pour over the white wine. Add the bay leaf, onion slice, and peppercorns. If the wine doesn’t cover the scallops, add a splash of water. Bring to a gentle simmer and poach for 2–3 minutes until the scallops turn opaque and firm.
2. Strain and reserve: Remove the scallops with a slotted spoon and place them into 4 ovenproof gratin dishes or scallop shells. Strain the poaching liquid through a sieve into a jug. Measure out 150ml of this flavorful liquid (top up with milk if you don’t have enough).
3. Make the roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a roux (paste).
4. Make the sauce: Gradually whisk in the milk and the reserved 150ml poaching liquid. Keep whisking until the sauce is smooth and thickens as it comes to a boil. Simmer for 2 minutes.
5. Add the cheese: Remove the pan from the heat. Stir in the 75g of grated Gruyère cheese and the mustard until melted. Stir in the cream (if using). Season with salt and pepper.
6. Assemble: Spoon the rich cheese sauce over the poached scallops in the gratin dishes, ensuring they are completely covered.
7. Top and grill: Mix the breadcrumbs with the remaining grated cheese and chopped parsley. Sprinkle this mixture over the sauce. Place under a hot grill (broiler) for 3–5 minutes until the top is bubbling and golden brown.
8. Serve: Serve immediately while hot and bubbling.

Recipe Tips

• Cheese choice: Gruyère is the traditional choice for this dish (Coquilles St. Jacques) because it melts beautifully and has a nutty, sophisticated flavor. Mature Cheddar is a good substitute but will taste sharper.
• Don’t overcook: Scallops cook very fast. Only poach them for 2–3 minutes. They will continue to cook under the hot grill. If they are rubbery, they have been cooked too long.
• Make ahead: You can assemble the dish completely (steps 1–6), cool it, and refrigerate it for up to 8 hours. When ready to eat, sprinkle with the topping and bake in a hot oven (220°C) for 15 minutes instead of grilling, to ensure it heats through.
• Serving vessels: If you don’t have scallop shells, small ramekins or shallow crème brûlée dishes work perfectly.

What To Serve With Mary Berry Scallops with Cheese Sauce

This rich starter needs simple accompaniments.

• French Bread: A baguette is essential for mopping up the cheese sauce.
• Green Salad: A crisp vinaigrette salad cuts the richness.
• White Wine: Serve the same wine you used for poaching (e.g., Sauvignon Blanc).
• Lemon Wedges: A squeeze of acid brightens the dish.

How To Store Mary Berry Scallops with Cheese Sauce

• Refrigerate: Store leftovers in the fridge for up to 2 days.
• Reheat: Reheat in the oven at 180°C until bubbling. Avoid the microwave as scallops can explode or become tough.
• Freeze: It is possible to freeze the assembled (uncooked) dish, but the sauce may split slightly upon thawing.

Mary Berry Scallops with Cheese Sauce Nutrition Facts

• Calories: 380kcal
• Protein: 18g
• Carbohydrates: 12g
• Fat: 26g
• Saturates: 16g
• Sugar: 2g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Smoked Chicken Salad with Walnuts Recipe
• Mary Berry Asparagus with Quick Hollandaise Recipe
• Mary Berry Asparagus and Quails’ Egg Salad Recipe