Snapper and scallop champagne mornay

Mornay gets a fancy edge with this snapper and scallop champagne mornay recipe. Creamy, golden and baked to perfection, be sure to serve piping hot for ultimate enjoyment

  • 20 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Food magazine issue 56.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 40 gram butter
  • 1 onion, peeled and finely diced
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon celery seeds
  • 1/2 cup flour
  • 1/2 cup champagne or sparkling wine
  • 250 millilitre fish stock, heated
  • 1 cup cream
  • 4 fillets (400-450g) snapper, cut into bite-sized pieces
  • 24 scallops
  • 1/4 cup bread or panko crumbs
  • 2-3 tablespoons grated parmesan


  • 1
    Preheat the oven to 190ºC. Heat the butter in a large saucepan and sauté the onion, garlic, ginger and celery seeds for 2-3 minutes until soft and fragrant. Stir in the flour and cook for 2 minutes, or until the mixture has a sandy texture.
  • 2
    Add the champagne or sparkling wine and simmer until the liquid has nearly evaporated.
  • 3
    Gradually stir in the hot stock and simmer for 2-3 minutes, or until the sauce is smooth and creamy.
  • 4
    Add the cream and reduce the heat to low. Fold in the snapper and scallops and cook gently until the flesh of the fish is white and the scallops are opaque. Check the seasoning and adjust to taste.
  • 5
    Spoon the seafood mornay into an ovenproof serving dish and sprinkle with the breadcrumbs and parmesan. Bake in the preheated oven for 10-15 minutes until golden and bubbling. Serve immediately.


  • Serves 8-10.