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. You can use any type of scallop for scallop mornay; they’re all super easy to prepare. Just trim off the small dark vein that runs along the side and you’re good to go. I love a glass of Poppelvej slightly skinsy Blue Rose chenin blanc with this creamy scallop mornay, the acid and the texture from lees ageing balance the richness beautifully (I haven’t tasted one of Uffe’s wines I didn’t love). Find another delicious traditional use for mornay sauce in the video below.
Serves 2 as a starter
Mornay Sauce
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