Scallops Mornay

Preparation info
  • Serves


    • Difficulty


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.


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


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