This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the champagne or sparkling wine, onion and saffron in a small saucepan and simmer until the liquid has evaporated.
2.Add 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.
3.Remove the pan from the heat, fold in the cheese and season well.
4.Arrange 2 scallops in each shell, or individual serving dishes, on a heatproof tray.
5.Spoon over a generous amount of the mornay sauce and top with a sprinkling of panko or breadcrumbs.
6.Sprinkle over the extra parmesan and grill for 3-4 minutes until bubbling and golden. Serve immediately with sliced fresh limes for squeezing.
