Scallops Mornay With Crab
Scallops are a cherished delicacy in the culinary world, known for their tender texture and sweet, buttery flavor. Among the many ways to prepare scallops, one standout dish that elevates their natural taste is Scallops Mornay.
This delectable creation features succulent scallops bathed in a rich and creamy Mornay sauce, resulting in a dish that is both elegant and comforting. Let’s delve into the details of Scallops Mornay, as well as explore its tantalizing variations like Crab Mornay and Seafood Mornay.
About Mornay
Scallops Mornay is a classic French dish that combines two culinary elements: perfectly seared scallops and a luscious Mornay sauce. Mornay sauce is a variation of béchamel sauce, one of the fundamental sauces in French cuisine. Béchamel is made by whisking together butter, flour, and milk, resulting in a creamy and velvety base. Mornay sauce takes it a step further by incorporating grated cheese, usually Gruyère or Parmesan, which adds a delightful depth of flavor and a touch of indulgence.
How to Make Scallops Mornay
To create Scallops Mornay, start by searing the scallops to golden perfection in a hot skillet with a drizzle of oil or butter. The key is to achieve a caramelized crust while maintaining a tender and juicy interior. Once the scallops are cooked, they are placed in a baking dish and generously coated with the Mornay sauce. The dish is then baked until the cheese in the sauce becomes bubbly and golden brown. The result is a harmony of flavors—creamy, savory, and slightly nutty—complemented by the natural sweetness of the scallops.
The recipe at the end of this post can be made with crab for an extra tasty Mornay.
Variations of Mornay: Seafood Morany and Crab Mornay
While Scallops Mornay is undoubtedly a standout dish, its variations offer exciting alternatives that cater to different seafood lovers’ preferences. One popular variation is Crab Mornay, which replaces the scallops with succulent crab meat. The rich and delicate flavors of crab meld beautifully with the Mornay sauce, creating a luxurious and indulgent dish. Crab Mornay can be served as an elegant appetizer or the star of a decadent seafood feast.
Another delightful variation is Seafood Mornay, which combines an array of delectable seafood. It typically includes a medley of scallops, shrimp, and lobster or crab meat. This seafood extravaganza offers a symphony of textures and flavors, with each element contributing its unique taste to the dish. The Mornay sauce serves as the unifying element, bringing the various seafood components together in a creamy and harmonious blend.
Feel free to adapt the Mornay recipe we provide by adding your favorite fish or seafood to the mix.
Serving Scallops Mornay
When it comes to serving Scallops Mornay, simplicity is key. The dish shines when presented on its own, accompanied by a garnish of fresh herbs like chives or parsley. It pairs wonderfully with a crisp white wine or a light, fruity red to complement the richness of the sauce and enhance the seafood flavors.
Scallops Mornay and its variations, such as Crab Mornay and Seafood Mornay, exemplify the art of French cuisine and celebrate the exquisite flavors of seafood. Whether you choose to savor the delicate tenderness of scallops, the opulence of crab, or the medley of various seafood delights, each version offers a unique experience that is sure to delight the palate. These dishes embody the perfect combination of creamy textures, robust flavors, and the sheer pleasure of indulgence. Next time you crave a seafood feast, consider Scallops Mornay and its variations for an unforgettable culinary experience.
Try serving Mornay with Whipped potatoes (pictured here with the recipe) or over pasta. It is also often served on a scallop shell, such as shown below.
It pairs well with a salad such as Persimmon Salad or with a soup, such as Cauliflower soup.
Scallops Mornay with Crab Recipe
A basic Mornay recipe including scallops and crab is below.
Scallops Mornay With Crab
Scallops Mornay with crab is a classic French dish that combines seared scallops and a luscious Mornay sauce. Mornay sauce is a variation of béchamel sauce, one of the fundamental sauces in French cuisine.
Ingredients
- 6 large scallops, shucked
- 3 ½ oz white crabmeat
- Large pat of butter
- For the sauce:
- ½ small onion, finely sliced
- 2 tbsp snipped chives
- 1 oz Gruyere cheese, finely grated
- 2 tbsp single cream
- 18 fl oz whole milk
- 1 oz all purpose flour
- 1 oz unsalted butter, plus more for greasing
- 1 bay leaf
- 3 tbsp white wine
- 1 ½ tsp English mustard powder
- For the topping:
- 1 oz Gruyere cheese, finely grated
- 1 oz white breadcrumbs,
- 3 tbsp curly parsley, finely chopped
- Sea salt and freshly ground black pepper
Instructions
- Slice each scallop into three equal rounds and arrange them on a plate.
- Wrap the surface of the plate with a cling film and leave in the fridge to chill.
- Warm up your oven to 425 degrees F.
- To make the sauce, pour the milk in a small pan and throw in the onions.
- Drop the bay leaf into it, stir and simmer it over gentle heat.
- Turn off the heat and let it rest for 15 minutes.
- Tip it into a fine mesh sieve and strain it into a jug.
- Add a knob of butter into a saucepan and melt it over moderate heat.
- Whisk in the flour as well as mustard powder until well combined and cook it briskly for about half a minute, stirring relentlessly, until the raw smell of the flour disappears.
- Pour the milk from the jug gradually while beating it into the mixture after every addition until they form a smooth mixture.
- Add a splash of wine into it, along with cheese plus cream and beat them into the mixture thoroughly until mixed well.
- Simmer the sauce over gentle heat for 3-4 minutes, stirring regularly, until the sauce smooth out and thickens.
- Throw in the scallops into the sauce and stir them into it along with chives and a dash of seasonings.
- Grease small, shallow gratin dishes with small amount of butter and place portions of the crabmeat within them.
- Top it up with the scallop sauce, so that each dish receives at least 3 scallop rounds.
- Stir the grated cheese and breadcrumbs together in a bowl, along with parsley and seasonings.
- Sprinkle it over the sauce and bake for 20 minutes or until it gives out bubbles and the surface turns golden brown.
- Serve warm alongside fresh salad.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 362mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 13g
Last Updated on June 5, 2023 by Carleen
