This traditional European dish is a delicious way to serve the softer commercial scallops with their rich orange roe.
Serves 4 as an entrée
24 commercial scallops, vein removed
¾ cup fresh breadcrumbs (see notes)
⅓ cup (40g) grated gruyere cheese
1 tablespoon finely chopped dill
25g butter, melted
2 tablespoons plain flour
Salt flakes and freshly ground white pepper, to taste
½ cup (60g) grated gruyere cheese
Preheat oven to 220ºC.
Make Mornay Sauce: melt butter, add flour and stir over medium heat for a minute or 2 until well combined. Add milk, cream, salt and pepper, and stir over the heat until it boils and thickens. Remove from heat and add cheese, stirring until melted.
Pour half the sauce into 4 small oven-proof dishes. Divide scallops between dishes and top with remaining sauce. Combine breadcrumbs, cheese, dill and butter and scatter over the top.
Bake for 10-15 minutes until top is golden brown and sauce is bubbling. Serve immediately.
To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.
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