Ingredients

8 oz (225 g) plump scallops (see link at the end of the recipe for
ordering)
2 tablespoons double cream
10 fl oz (275 ml) dry vermouth
2 shallots
4 oz (110 g) small, dark-gilled mushrooms
1 x 350 g tub ready-made cheese sauce
1 oz (25 g) butter
salt and freshly milled black pepper
You will also need four scallop shells, or four 4-in (10-cm) gratin dishes of a similar size.

Method

First of all, rinse the scallops under cold running water and dry them with some kitchen paper.
Now separate the corals and chop these and the white parts into 1-in (2.5-cm) pieces.
Next, peel and chop the shallots and slice the mushrooms.
To cook the scallops, first place them in a medium frying pan, pour in the vermouth and add some seasoning.
Poach them for just 2 minutes or until the whites turn opaque.
It is very important not to overcook them.
Then strain them in a sieve set over a bowl to catch the liquid, tip the liquid into the pan and let it bubble over a highish heat and reduce until you have roughly 1 tablespoon left.
Then add the scallop liquid to the cheese sauce in the tub along with the cream, whisking gently with a fork.
Now wipe the pan out with some kitchen paper, return it to the heat and melt the butter in it.
Add the shallots and mushrooms and cook gently for about 10 minutes, until softened.
Now all you do is divide the mushroom mixture between the scallop shells or gratin dishes, and do the same with the scallops.
Next, pour the sauce on top.
Then transfer the shells or dishes to the baking tray (this will make it easier when taking them in and out of the freezer), then cool completely and cover each one with clingfilm before transferring to the freezer.