Cheesy scallop gratin - delicious. magazine

Ingredients

• 1 tbsp butter
• 1 tbsp plain flour
• 4 tbsp whole milk
• Glug white wine or sherry
• 4 tbsp single cream
• Heaped ½ tsp dijon mustard
• 1 tsp freshly snipped chives
• 125g frozen sustainable raw scallops, defrosted (we used M&S Wild Atlantic Canadian raw scallops)
• 25g breadcrumbs (sourdough or end of baguette/ciabatta whizzed in a processor)
• 30g parmesan or gruyère, grated
• 1 tsp finely chopped flatleaf parsley
• You’ll also need
• 2 scallop shells or small shallow dishes/ramekins