This recipe first appeared in Food magazine.
Scallops with champagne mornay sauce
Mornay just got fancy! This scallops with champagne mornay sauce recipe is perfect for making an impression when you're entertaining
- 15 mins cooking
- Makes 12
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Ingredients
- 1/2 cup champagne or sparkling wine
- 1/2 small onion, finely diced
- 2-3 threads of saffron
- 25 gram butter
- 2 tablespoon flour
- 2 cup milk, heated
- 1/2 cup grated parmesan
- sea salt and white pepper to taste
- 24 scallops
- 12 empty scallop shells to serve
- 1/2 cup panko or fresh white breadcrumbs
- extra parmesan for sprinkling
- fresh limes for squeezing
Method
- 1Combine the champagne or sparkling wine, onion and saffron in a small saucepan and simmer until the liquid has evaporated.
- 2Add the butter and flour and cook, stirring, for 2-3 minutes. Whisk in the milk, bring the sauce to the boil, then reduce the heat and simmer for 5 minutes until it is thick and creamy.
- 3Remove the pan from the heat, fold in the cheese and season well.
- 4Arrange 2 scallops in each shell, or individual serving dishes, on a heatproof tray.
- 5Spoon over a generous amount of the mornay sauce and top with a sprinkling of panko or breadcrumbs.
- 6Sprinkle over the extra parmesan and grill for 3-4 minutes until bubbling and golden. Serve immediately with sliced fresh limes for squeezing.
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