Scallops Mornay

Name: Scallops Mornay
Yield: Serves 3
Ingredients: 40 g Gruyère cheese, finely grated; 3 tablespoons dry white wine or dry vermouth; 150 ml whole milk; ½ teaspoon Dijon mustard; a small grating of nutmeg; flaked sea salt and ground white pepper; 1 medium free-range egg yolk; 1 heaped tablespoon plain flour; 6 large, live hand-dived scallops, shucked and prepared (keep 3 bowl-shaped half shells), reserving the corals; 1 teaspoon sunflower oil; flaked sea salt; 20 g butter

Preparation info

Serves
3

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Sweet scallops in a cloak of bubbling cheese. Post-grilling, the white sauce is so blotched with dark-coloured patches that it reminds me, weirdly, of cows.

Ingredients

6 large, live hand-dived scallops, shucked and prepared (keep 3 bowl-shaped half shells), reserving the corals
1 teaspoon sunflower oil

Fish course
Pescatarian

Method

It is very important that not only are the scallops cleaned, but also that you or your fishmonger remove the thick membrane that attaches the coral around the white middle. If it is not taken off, this girdle will constrict while cooking and make the scallops chewy.

Get a small frying pan very hot on the hob. Pour the oil on to a small plate. Take a scallop and pat it dry with paper bef