Scallop Mornay




This traditional European dish is a delicious way to serve these scallops with their rich orange roe.


Mornay Sauce
25g butter
2 tablespoons plain flour
200ml milk
300ml cream
Salt flakes and freshly ground white pepper, to taste
½ cup grated cheese

24 scallops, vein removed
¾ cup fresh breadcrumbs
⅓ cup grated cheese
1 tbsp finely chopped dill
25g butter, melted


1. Preheat oven to 220ºC.

2. 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.

4. Combine breadcrumbs, cheese, dill and butter and scatter over the top.

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

Notes: To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.

Serves 4 as an entrée

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Midwest Foods Dubbo