Easy seafood mornay

Nici uses crème fraîche to save making a roux for this seafood mornay, and the result is rich and creamy, making for a great way to send the taste buds soaring at the beginning of a feast.

New Zealand Woman's Weekly|Mar 10, 2019

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  • Pan-seared scallops with roasted potatoes and lemon

    Nici Wickes has made enjoying scallops economical in this delicious recipe. Buttery pan-seared scallops are paired with caramelised roast potatoes, creamy dressing and plenty of zesty lemon

    New Zealand Woman's Weekly|Nov 19, 2017

  • Delicious scallop recipes to celebrate the season

    Hooray for scallop season! Celebrate the most delicious time of the year with our best scallop recipes. From simply pan-fried to rich gratins, fresh stir-fries and light salads, these ideas will delight.

    Now to love|Sep 05, 2017

  • Fleur Sullivan’s Aotearoa scallops with Pernod

    Restauranteur, food writer and something of a national treasure, Fleur Sullivan is famous for turning small towns into international foodie destinations. Here's how to make her scallops with Pernod recipe

    Food|Aug 24, 2017

  • 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

    Food|Mar 21, 2017

  • 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

    Food|Mar 14, 2017

  • Creamy scallop gratin

    Nici Wickes shares her mum's recipe for golden, creamy scallop gratin. Perfect as a sophisticated starter for your next dinner party

    New Zealand Woman's Weekly|Sep 26, 2016

  • Scallop and lime ceviche

    Nici Wickes' scallop recipe shows there isn’t a more refreshing way to serve scallops than as ceviche with orange, avocado and coconut milk. Perfect as a light lunch or entrée

    New Zealand Woman's Weekly|Sep 26, 2016

  • Scallop and chilli mayo buns

    This recipe is Nici Wickes' take on the “lobster roll” – a grilled buttery bun crammed full of scallops and iceberg lettuce, topped with a zingy chilli mayo – delicious!

    New Zealand Woman's Weekly|Sep 26, 2016

  • Hot grilled scallops

    If you’re lucky enough to have access to fresh scallops, this fast dish is delicious served with Huntley & Palmers Toasted Sesame Flatbreads. Serve 2–3 scallops in scallop shells with small forks so each guest can easily pick up their own little natural serving dish. A great little way to showcase New Zealand seafood and get your party started on the right foot.

    New Zealand Taste|Sep 03, 2015