valentine's day recipe:

scallops Mornay #01

ingredients

olive oil sq
scallops 12 sq
mornay sauce 200 ml

production

1. Heat a little oil in pan until just starting to smoke
2. Add scallops and quickly fry (10-20 seconds)
3. Pour in the warm mornay sauce
4. Bring to a gentle boil, correct seasoning with salt and pepper if required
5. Serve immediately with garnish of choice: chopped chives, sprig of rosemary, etc

chef notes:

Scallops should be very lightly cooked, if allowed to over cook they
will toughen and become rubbery. At point #5 they should still only be half cooked as they will finish cooking in the sauce. This comes with practice, but better to err on the side of caution rather than over cook them.

The dish may also be finished by placing it in the serving dish, sprinkling with a little grated cheese and/or breadcrumbs and browning under the salamander (grill). As this will further cook the scallops, extra care must be taken.

Adding a mild (English) mustard to these recipes yields a sauce/dish called Thermidor.

Both Mornay and Thermidor are also excellent with other seafoods: crab, crayfish, etc and exactly the same process is followed.

email chef@tallyrand.info