Scallops Mornay

Ingredients

• 6large diver-caught scallops, shucked (keep the shells)
• 1 tspsunflower oil
• 25 gbutter
• 1 level tbspplain flour
• 125 ml, plus 1–2 tbsp as neededmilk
• 2 tbspdry white wine
• 40 gGruyère, finely grated
• to tastesalt
• to tasteground white pepper

Instructions

1. 1

   Sear the scallops

   Pour 1 tsp sunflower oil onto a small plate and heat a small frying pan over a high heat. Dip both sides of each scallop in the oil and season with a little salt. Once the pan is very hot, sear the scallops for about 30 seconds per side, until deeply golden on the outside but only lightly cooked inside. Transfer to a plate.

2. 2

   Make the base

   Melt the butter in a small pan, then whisk in the flour using a small metal whisk. Cook for about 30 seconds without letting the flour burn. Gradually whisk in 125 ml milk and the wine, then cook for 1–2 minutes, whisking constantly. Add a pinch of salt and the Gruyère.

3. 3

   Finish the sauce

   Whisk until the cheese has melted and the sauce is smooth and glossy. It should coat the back of a spoon without running off. Whisk in another 1–2 tbsp milk if needed to reach that consistency, then season with salt and ground white pepper.

4. 4

   Fill the shells

   Slice each scallop in half horizontally and arrange the pieces side by side in the deepest part of each shell. Spoon over the Mornay sauce and set the shells on a sturdy baking tray. Support each shell with a small scrunch of foil to keep the sauce level around the scallop.

5. 5

   Grill until bubbling

   Heat the grill to its hottest setting. Grill the scallops close to the red-hot element for about 2½ minutes, until the sauce is lightly browned and bubbling.

What is scallops Mornay?

Mornay is a French-style cheese sauce made by enriching a white sauce with cheese. Served over scallops and browned under the grill, it makes a rich contrast to their naturally sweet, delicate flavour.

This version uses Gruyère and dry white wine for a savoury, gently tangy sauce. Cooking the scallops briefly in a hot pan first adds a golden crust while leaving them only lightly cooked before the final grilling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 26g protein, 8g carbs, 22g fat.

The scallops provide most of the protein, while the flour and milk contribute carbohydrates. Butter, Gruyère and sunflower oil account for much of the fat. Serve with greens or salad for a fresh, fibre-rich contrast.

Choosing the scallops

Scallops: Large shucked scallops fit neatly into their shells and are easier to sear without overcooking. Keep the shells, as they serve as individual dishes for the finished recipe.

Oil: A thin coating of sunflower oil helps the scallops brown in the hot pan. Dip them rather than pouring extra oil into the pan.

Getting the sauce smooth

Roux: Cook the flour briefly in the melted butter, whisking all the while. Keep the heat controlled so it cooks without taking on colour or burning.

Milk and wine: Add these gradually while whisking to help prevent lumps. Once the cheese has melted, adjust with the extra milk a little at a time until the sauce coats a spoon.

Searing and doneness

Hot pan: Let the frying pan heat thoroughly before adding the scallops, and give them about 30 seconds on each side. The aim is a deep golden surface, not a fully cooked centre.

Grill: The short, intense finish should leave the sauce lightly browned and bubbling. Keep the shells close to the element and watch closely, as the topping can colour quickly.

Why the shells need support

Level shells: Scallop shells can rock on a baking tray, letting the sauce run away from the scallops. A small scrunch of foil underneath each one helps keep the sauce in place.

Tray: Use a sturdy baking tray to carry the filled shells safely to and from the grill. Arrange them so they sit steadily before adding the sauce.

Serving ideas

Starter: Serve the scallops straight from their shells while the sauce is still bubbling. A simple green salad or lightly dressed leaves provide a fresh contrast.

Lighter meal: Add steamed greens or a crisp salad alongside. If serving them as a more substantial meal, offer bread to mop up any sauce left in the shells.

Recipe notes & tips

• Pat the scallops dry before dipping them in oil so they sear rather than steam.
• Have the sauce ingredients ready before making the roux, as the mixture needs regular whisking.
• Add the extra milk gradually; the sauce should coat a spoon but still be easy to spoon over the scallops.
• Use small, even pieces of foil to steady the shells on the tray.
• Watch the scallops closely under the grill, as the sauce can brown fast at the hottest setting.

Variations

• Try another cheese: Use finely grated Comté in place of Gruyère for a similar melting sauce.
• Add herbs: Stir a little finely chopped chives into the finished sauce before spooning it over.
• Use lemon: Finish with a small squeeze of lemon juice for a brighter contrast to the cheese.
• Add a crumb topping: Sprinkle a light layer of fresh breadcrumbs over the sauce before grilling.
• Serve without shells: Arrange the scallops in small ovenproof dishes if you do not have the shells.

Common mistakes to avoid

• Crowding the pan: The scallops may release moisture instead of browning; sear them in batches if needed.
• Overcooking the scallops: They cook again under the grill, so keep the first sear to about 30 seconds per side.
• Burning the flour: Cook it briefly over controlled heat and whisk continuously before adding the liquids.
• Adding milk too quickly: Pour it in gradually while whisking to help keep the sauce smooth.
• Unsteady shells: Support each one with a small scrunch of foil so the sauce stays around the scallop.

How to store

For the best texture, serve immediately after grilling. Refrigerate any leftovers in a covered container and eat within 1 day; reheat gently until hot, taking care not to overcook the scallops.

Frequently asked questions