For the béchamel sauce
x pint milk (brought to the boil with clove, onion, bay leaf)
x oz unsalted butter
x oz grated hard cheese
x Pinch of smoked paprika
Fresh Tarragon (picked, not chopped)
Heat the milk with the additional flavouring ingredients and bring it to the boil, then strain into a jug.
Make the basic béchamel sauce by blending the butter and flour together over a low heat until it forms a glossy paste, and pour in the hot milk a little at a time, stirring vigorously, ensuring there are no lumps. When you've poured in half the milk, switch to a hand whisk to make a creamy sauce. Season to taste.
Next (purely for taste) fold the egg yolk, cheese, Tarragon leaves and smoked paprika into the warm béchamel sauce, then drizzle the finished sauce over the scallops in their shells and grill them until golden.