Scallops Mornay
Ingredients:
½ kg scallops
To poach, you will need:
1 glass water, ½ glass white wine, a slice of onion, a good squeeze of lemon juice, a few peppercorns and 1 bayleaf.
Place scallops in poaching liquid and poach for approximately 5 to 7 minutes.
Remove the scallops and place onto an ovenproof dish.
Strain the liquid and save for the mornay sauce.
Mornay Sauce
2 oz butter
2oz flour
½ pint milk
1 wine glass fish liquid
3oz Swiss gruyere cheese
1oz parmesan cheese
1-2 tablespoons cream
A little extra grated cheese
Method:Melt the butter, add the flour and make a roux.
Add the milk and stir using a whisk.
When the sauce starts to thicken add the fish liquid and boil for 3 to 4 minutes.
Draw aside and beat in cheese slowly.
Adjust seasoning and finish off with the cream.
Pour sauce over the scallops and add the grated cheese on top.
Cook in a hot oven for about 10 minutes.
