Method

1. 1 Preheat the oven 200℃
2. 2 Start off by making the Mornay sauce. Melt the butter in a small pan, add in the flour and stir. Cook on a medium heat for a few minutes to cook out the flour.
3. 3 Grab a whisk and pour in a small amount of milk. Whisk the sauce and gradually add more milk. Slowly at the start, faster toward the end. The flour starch will thicken and it will become smooth and creamy .
4. 4 Grate in the nutmeg and add a small pinch of salt and pepper. (optional : add a small dab of Paprika to color the sauce )
5. 5 Add the grated cheese, whisk and take the sauce off the heat to cool. Taste it and adjust if needed.
6. 6 While the sauce is cooling, cut out the puff pastry using the scallop shell as the template for size. Set to one side.
7. 7 Lay the shells on a baking tray lined with crushed up tin foil to keep them level, and balanced.
8. 8 Dice the raw scallops into chunks. ( Try to use the roe, it will add flavor & color to the dish). spread evenly inside the clean shells.
9. 9 Spoon over the Mornay sauce and smooth with the back of a spoon.
10. 10 Lay the puff pastry over the shells and seal with your thumb around the edges. Lightly score lines on the pastry to look like the scallop top shell.
11. 11 Brush with the egg wash.
12. 12 Bake in the oven for 30 minutes, or until the pastry is golden brown and cooked through.
13. 13 Serve straight away.