Scallops Mornay Recipe
Scallops Mornay
Flavors of Australia
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Oven temperature: Broil
Cooking time: 10-15 minutes

Difficulty: Easy
For 4-6 servings

- 500 g (18 oz.) scallops
- 930 ml (3 3/4 cups) milk
- 2 tbsp. white flour
- 4 drops of Tabasco
- 2 bay leaves
- A small stalk of celery, finely chopped
- 1 small onion, minced
- 1 carrot, finely chopped
- 2 tbsp. butter
- 1 tbsp. chopped dill
- 1 tbsp. chopped basil
- 1 tsp. Worcestershire sauce
- Cheese
- Salt and freshly ground black pepper
- Parsley and paprika
- Orange segments
  1. In a saucepan, make a roux: melt the butter; off the heat, add the flour and combine well; add the milk and whisk well; add the dill, basil, Tabasco and Worcestershire; season with salt and pepper; return to the heat and cook gently for 10 minutes, stirring constantly; remove from the heat and cool; 
  2. meanwhile, place the scallops in a skillet; cover with water and simmer 3 minutes; 
  3. place the scallops in their shells; cover with the sauce to which you've added the grated carrot at the last minute;
  4. sprinkle everything with grated cheese and paprika; brown quickly under a broiler or salamander for a few moments; serve immediately with orange segments. 
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An original recipe from Doyles Restaurant in Sydney

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