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
  • Print
This recipe first appeared in Food magazine.
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  • 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


  • 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.