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
2 tablespoons plain flour
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 www.sydneyfishmarket.com.au 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.