Creamy Broiled Scallops Mornay

Name: Creamy Broiled Scallops Mornay
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 340 grams bay scallops; 1 pinch Small piment dEspelette or cayenne pepper; 2 Tbsps chopped fresh parsley leaves; 5 Tbsps grated Gruyère, divided; 2 servings Kosher salt and freshly ground black pepper; 2 servings Lemon wedges for serving; 1 pinch Small freshly grated nutmeg; 1 teaspoon olive oil; 1 Tbsp unbleached all purpose flour; 1 Tbsp unsalted butter; 170 grams white button mushrooms; 237 milliliters whole milk

Creamy Broiled Scallops Mornay might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 451 calories, 39g of protein, and 25g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up nutmeg, lemon wedges, parsley leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Arrange rack 6 inches from broiler element and preheat broiler to high.

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Broiler

Heat olive oil in a small nonstick skillet over medium-high heat until shimmering.

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Olive Oil

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Frying Pan

Add mushrooms. Cook, stirring often, until the mushrooms are golden brown but not quite cooked through, about 5 minutes.

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Mushrooms

Transfer mushrooms to a small plate.

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Mushrooms

Add butter to now-empty skillet and melt over low heat.

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Butter

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Frying Pan

Whisk in the flour, and cook until pale golden brown, about one minute.

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All Purpose Flour

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Whisk

Add the milk in a thin steady stream while whisking. Continue whisking with the pan over medium heat until the mixture is thick enough to coat the back of a spoon, and when you run your finger down the back of that spoon, the mixture stays separated, about 5 minutes.

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Milk

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Whisk

Frying Pan

Remove from heat, add piment d'Espelette or cayenne, nutmeg, and 3 tablespoons Gruyère and whisk to combine. Set aside.

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Ground Cayenne Pepper

Gruyere

Nutmeg

Allspice

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Whisk

Lightly oil two small but wide ovensafe dishes.

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Cooking Oil

Mix the scallops and the mushrooms together, half of each in each dish, and season with salt and pepper.

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Salt And Pepper

Mushrooms

Scallops

Spread in an even layer across each dish.

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Spread

Pour half of the Mornay sauce over each dish, and top with a tablespoon or so of extra grated Gruyère. Broil for until browned and bubbling and scallops are cooked through, 8 to 10 minutes.

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Scallops

Gruyere

Sauce

Remove from oven, allow to cool slightly, sprinkle with parsley, and serve with lemon wedges.

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Lemon Wedge

Parsley

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Oven

Equipment

Ingredients

Servings:

340grams

bay scallops 1pinch

Small piment d'Espelette or cayenne pepper 2Tbsps

chopped fresh parsley leaves 5Tbsps

grated Gruyère, divided 2servings

Kosher salt and freshly ground black pepper 2servings

Lemon wedges for serving 1pinch

Small freshly grated nutmeg 1teaspoon

olive oil 1Tbsp

unbleached all purpose flour 1Tbsp

unsalted butter 170grams

white button mushrooms 237milliliters

whole milk

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.