valentine's day recipe:

scallops Mornay #02

ingredients

cream 150 ml
cheddar cheese sq
scallops 12 pc

production

1. Pour the cream into saucepan, bring to a gentle boil and allow to simmer until it starts to thicken
2. Add the grated cheese (to taste) and stir until combined
3. Correct seasoning with salt and pepper if required
4. Add the well drained scallops and allow to simmer for 2 minutes
5. Serve immediately with garnish of choice: chopped chives, sprig of rosemary, etc

chef notes:

This is a quick recipe (5 minutes maximum from start to finish)) that will yield a similar finish though it is not strictly the classic 'Mornay''

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