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1
Prepare ahead
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2
Boil the potatoes in lightly salted water about 20 minutes, until tender.
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3
Drain and mash with the butter and nutmeg, and season with salt and pepper.
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4
Stir over low heat about 2 minutes.
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5
Remove from the heat and cool slightly.
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6
Beat in the egg yolks.
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7
Transfer to a pastry bag fitted with a 1/2 in (1cm) plain tip.
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8
Preheat the oven to 425F (220C).
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9
Bring the scallops, 2/3 cup water, the wine, celery, thyme, peppercorns, bay leaf, and a large pinch of salt to a boil over low heat.
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10
Cover and simmer for 1-2 minutes, just until the scallops look opaque on the outside.
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11
Strain over a bowl and reserve the cooking liquid.
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12
Simmer the mushrooms and lemon juice in a small covered saucepan over medium-low heat about 5 minutes, or until tender.
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13
Season with salt and pepper.
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14
Uncover and boil over high heat until the liquid is evaporated.
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15
Add to the scallops.
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16
To make the sauce, melt 1 tbsp of the butter in a saucepan over low heat.
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17
Whisk in the flour and cook for 1 minute, whisking constantly.
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18
Whisk in the reserved liquid and whisk until simmering and thickened.
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19
Simmer, whisking often, until slightly reduced.
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20
Remove from the heat and stir in the cream and 1/4 cup of the Gruyere.
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21
Cut each scallop into 2 or 3 pieces and stir into the sauce with the mushrooms.
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22
Season with salt and pepper.
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23
Spoon the mixture into each shell or ramekin and sprinkle the remaining Gruyere on top.
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24
Pipe a generous border of potato around the edges of each shell.
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25
Dot with the remaining butter.
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26
Bake for about 15 minutes, or until golden.
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27
Serve hot.
