Scallop Mornay
Scallop Mornay
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• 12 scallops
• 2tbsp butter
• 2tbsp flour
• ½ onion, diced
• ½ cup milk
• 200mls White Wine
• 2tbsp parsley, chopped
• ¼ cup Colby cheese, grated
• Salt and Pepper


Melt butter in saucepan. Add the onion and lightly sauté.

Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture thickens.

Continue cooking for 5 minutes, stirring occasionally. Remove from heat and stir in half the cheese. Season to taste with salt and pepper.

Pour white wine into a separate saucepan and bring to the boil, add scallops and poach gently for 2 minutes only.

Strain the liquid and fold the scallops into the sauce.

Spoon scallop mixture into serving shells or ovenproof dish to be used. Sprinkle remaining cheese on top. Grill until golden. Garnish with parsley.

Recipe couresty of Kaitime.

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