Terry cooks a classic Cordon Bleu meal kicking off with this French delight.
1. To make the Béchamel sauce, pour the milk into a saucepan, add one quartered onion, the celery, mace, parsley, one sliced carrot and add the cloves. Simmer for 5 minutes, then let it stand for 45 mins.
2. Melt the butter in a large deep frying pan. Add flour slowly to make a rue.
3. Slowly pour in the drained milk, stirring constantly.
4. To make the Mornay sauce, add the beaten egg yolks and cream to the Béchamel sauce, then season with salt and pepper.
5. Put the wine and scallops in saucepan, add the fish stock or cube. Add chopped mushrooms, bring to boil and simmer for 5 minutes.
6. Add 110ml of scallop liquid to the Mornay sauce.
7. Place the scallops in the shells, add mushrooms and a dessert spoonful of liquid to each one.
8. Pipe mashed potato around the edge of the shells. Sprinkle golden breadcrumbs to make a thin layer over the sauce and do likewise with the red cheese.
9. Place the shells under a grill until the potatoes are brown. Serve with lemon wedge, garnish with sprig of parsley.
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