It may be retro, but scallop mornay is a thing – and if it’s your thing, this is the best scallop mornay recipe I know. There are two types of scallops commonly available in Australia, technically they’re called commercial scallops and saucer scallops. Saucer scallops are firm, white and almost always sold without roe. They’re often still attached to the smooth, round, saucer-like shells that give them their name and they’re also called Queensland, white or mud scallops. Commercial scallops are the creamy-coloured ones that usually have their orange roe attached. Their ridged, oval shell with a fluted edge is the classic scallop shell shape. They’re also called Tasmanian, king or sea scallops and are the ones I prefer for a traditional scallop mornay as they’re slightly softer and their gorgeous orange roe has great flavour. Scallops are one of the easiest seafoods to prepare as they need very little preparation, just trim off the small dark vein that runs along the side and you’re good to go; you can use any scallops for scallop mornay. You’ll find another delicious traditional use for mornay sauce in the video below.
Serves 2 as a starter
Mornay Sauce
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