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Scallops Mornay

Sweet scallops in a bubbling cheese sauce which makes for an indulgent starter or a perfect light meal

  • Serves 2
  • 30 mins
scallops mornay

Ingredients

6 large Quinlan’s Scallops (keep the shells)

Sunflower oil

25g butter

I tablespoon of plain flour

2 tablespoons of white wine

125ml Milk

40g Gruyére, finely grated

Method

  • STEP 1

    Pour 1 tsp of oil on to a small plate. Heat a small frying pan on a high heat. Take a scallop and dip both sides in the oil. Season with a little salt. Repeat with the remaining scallops. When the pan is very hot, add the scallops and cook for about 30 seconds on each side until crusted deep golden brown but only very lightly cooked. Transfer to a plate.

  • STEP 2

    Melt the butter in a small pan and whisk in the flour. Cook the flour for 30 seconds or and be careful not to burn it! Gradually whisk in 125ml milk and the wine. Cook for a minute or two, whisking constantly, then add a pinch of salt and the 40g of gruyère.

  • STEP 3

    Whisk until the cheese has melted and the sauce is smooth and glossy. Add another 1-2 tbsp milk until the right consistency is reached. Season with salt and pepper.

  • STEP 4

    Cut the scallops in half horizontally and put fleshy coins, side by side, in the deepest part of each scallop shell. Spoon over the mornay sauce and put on a sturdy baking tray.

  • STEP 5

Heat the grill to its hottest setting and grill the scallops for 2½ minutes or until the sauce is lightly browned and bubbling.

  • STEP 6

Serve with fresh herbs and Enjoy!