Coquilles St. Jacques (Scallops) with Cauliflower

• 1 fondue Chic! au whisky by 1001 Fondues, 350 g (12 oz.)
• 400 g (14 oz.) small or medium scallops
• 500 mL (2 cups) cauliflower, cut into small florets
• 30 mL (2 tbsp.) butter
• 1 onion, finely chopped
• 1 celery stalk, finely diced
• 30 mL (2 tbsp.) flour
• 60 mL (¼ cup) white wine
• 125 mL (½ cup) milk
• Pinch of ground nutmeg
• Pinch of cayenne pepper
• Parsley, chopped
• 6 large scallops U10 (optional)
• Lemon
• Salt and pepper

1. Bring a saucepan of salted water to the boil.
2. Plunge scallops into boiling water for 20 seconds and drain on paper towel. Set aside.
3. Cook cauliflower in boiling water for 5 to 6 minutes. Stop cooking when the florets are still slightly crisp. Drain in a colander and leave to air cool so that the water evaporates. Set aside.
4. Heat butter in a large saucepan over medium heat. Add onion and celery and cook until tender.
5. Add flour and cook, stirring, for 2 minutes.
6. Add white wine and bring to the boil. Add milk, stirring constantly.
7. Add nutmeg, pepper and season with salt and pepper.
8. Continue stirring and cook for 2 minutes.
9. Add the cheese fondue and continue cooking, stirring until the mixture simmers again.
10. Remove from heat, add scallops and cauliflower. Mix everything, and distribute evenly in 6 shell dishes or any other gratin dishes.
11. Preheat oven to 190 °C (375 °F).
12. Place shells on baking sheet. Bake for 17 to 20 minutes or until well gratinated and internal temperature is at least 75 °C (167 °F). If necessary, finish browning under the broiler.
13. Sprinkle with chopped parsley and serve immediately.

Variation: Serve each shell with a large pan-fried scallop on top.

A real treasure of the sea, scallops can be easily and simply cooked. Thanks to its subtle taste, it is an ally of choice for the holidays. Bon appétit!