[1]1 lb. fresh bay scallops
1 c. clam broth
1 c. white wine
1 c. light cream
1 fennel bulb, sliced into batons, ferns reserved for garnish
1 bay leaf
1 small onion
1 c. roughly chopped onion
3 T. butter
3 T. flour
juice of 1 lemon
1/2 tonka bean, grated, or 1/4 t. nutmeg
1/4 lb. Gruyère cheese, grated
2 c. hot whipped potatoes
paprika
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[6][While you are preparing the scallops, make the whipped potatoes. Peel 2 large Idaho potatoes, cut into 1" chunks, boil until soft, drain, add to the bowl of a stand mixer fitted with the mixing paddle. Add 6 T. butter and 1/4 c. milk and starting slowly whip until light and fluffy. Salt and white pepper. Mix until totally smooth, no lumps whatsoever, or else you'll run into trouble piping them through the pastry bag.]
Combine the clam broth, wine, bay leaf and fennel batons in a sauce pan, cover and simmer until the fennel is tender. Remove the fennel and save to serve as a side dish; discard the bay leaf.
Sauté the mushrooms in 1 T. butter. Use a box grater to grate the onion into mush right into the pan. Salt and pepper. Continue to saute until the mushrooms and onions are softened and the excess liquid evaporates. Add the lemon juice and tonka or nutmeg. Remove the mushrooms, set aside and wipe out the pan with paper towels.
Poach the scallops just until just plumped, 2 minutes. Remove from broth and keep warm.
In the sauté pan, melt 3 T. butter, add the flour and cook, stirring, for 3 minutes over medium-low heat careful not to let it brown. Salt and pepper. Pour 1/4. c. of the broth into the pan, whisk into the roux until smooth, then turn that back into the pan with the remaining broth. Whisk until well mixed. Bring to a very low simmer, it will be very thick, and cook, stirring constantly for 3 minutes. Pour in the light cream and stir until all is thoroughly mixed. The sauce will be very thick.
Return the scallops and mushrooms to the sauce, stirring lightly, and cook over low until all is piping hot. Salt and pepper.
Divide the creamed scallops into gratin dishes or large scallop shells if you have them. (Bay scallop shells are too small for main course servings, but if you'd like to do appetizer portions that would be lovely.)
Sprinkle the cheese evenly over all the dishes. Sprinkle each with a pinch of paprika. Using a large pastry bag fitted with the biggest scallop tip you have, pipe the whipped potatoes all around the edges of each serving portion creating a decorative scallop chain.
Place the dishes/shells on a baking sheet and into a 375º oven and heat until the cheese is melted and the Coquilles start to bubble around the edges, about 10 minutes. Turn the oven to broil and brown the top of the dishes. Careful not to get too brown.
Garnish with a fennel frond.
A dash of Tabasco livens things up.