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Scallop Mornay

Franz Scheurer

Scallop Mornay recipe, brought to you by MiNDFOOD.

Scallop Mornay

Serves 4 as an entrée

24 Commercial Scallops, vein removed

3⁄4 cup fresh breadcrumbs

⅓ cup (40g) grated gruyere cheese

1 tablespoon finely chopped dill

25g butter, melted

Mornay Sauce

25g butter

2 tablespoons plain flour

200ml milk

300ml cream

Salt flakes and freshly ground white pepper, to taste

1⁄2 cup (60g) grated gruyere cheese

1 Preheat oven to 220ºC.

2 Make Mornay Sauce: melt butter, add flour and stir over medium heat for a minute or 2 until well combined. Add milk, cream, salt and pepper, and stir over the heat until it boils and thickens. Remove from heat and add cheese, stirring until melted.

3 Pour half the sauce into 4 small oven-proof dishes. Divide Scallops between dishes and top with remaining sauce. Combine breadcrumbs, cheese, dill and butter and scatter over the top.

4 Bake for 10-15 minutes until top is golden brown and sauce is bubbling. Serve immediately.

Visit the FISHline pages at for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions.  FISHline is Sydney Fish Market’s free consumer advisory service.

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