Scallop Mornay Bake
Tender sea scallops baked in a rich, creamy cheese sauce with a golden, crunchy breadcrumb crust.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •medium saucepan
- •whisk
- •shallow ceramic baking dish
- •cheese grater
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 21 g
- carbs
- 19 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 395 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced) and lightly grease a shallow baking dish.
- 2
Melt the butter in a medium saucepan over medium heat until foaming.
- 3
Add the plain flour and cook for one minute, stirring constantly with a wooden spoon.
- 4
Gradually pour in the milk and white wine, whisking constantly to avoid any lumps.
- 5
Simmer the sauce gently for three minutes until thick, glossy, and smooth.
- 6
Take the pan off the heat and stir in mustard, lemon juice, and half the cheese.
- 7
Season the sauce generously with the salt and black pepper.
- 8
Arrange the scallops in an even single layer across the prepared baking dish.
- 9
Pour the warm cheese sauce over the scallops to coat them completely.
- 10
Scatter the remaining grated cheese and breadcrumbs over the top.
- 11
Bake for 15 to 18 minutes until bubbling and golden on top.
- 12
Scatter with freshly chopped parsley and rest for three minutes before serving.
Chef's tips
Pat the scallops very dry with paper towel before arranging them in the dish to prevent excess liquid thinning the mornay sauce. Do not overcook the bake, as scallops become rubbery if kept in the oven too long. Using a sharp aged tasty cheese gives the sauce proper depth without overpowering the delicate sweetness of the seafood.
Ingredient substitutions
- dry white wine → extra full-cream milk with a squeeze of fresh lemon
- tasty cheese → gruyère or mild cheddar
- plain flour → gluten-free plain flour blend
Storage
Store any leftovers in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in an oven preheated to 160°C until just heated through to avoid toughening the seafood.
Common mistakes to avoid
- •Using wet or frozen scallops without thoroughly thawing and drying them first.
- •Baking for too long, which results in tough, overcooked scallops.
- •Pouring boiling sauce over raw scallops well in advance, which cooks them prematurely.
Serving suggestions
Cooked Scallop Mornay Bake?
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