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Scallops Mornay
- Serves
3
- Difficulty
Easy
Published 2009
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 1 teaspoon
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
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