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Recipes

Crab and scallop Mornay

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Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping.

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Ingredients

  • 6 large diver-caught scallops, shucked (keep the shells)
  • knob of butter
  • 100g/3½oz white or brown (or a mixture) handpicked crabmeat

For the sauce

For the gratin topping

  • 25g/1oz white breadcrumbs, made with crust-less day-old bread
  • 25g/1oz Gruyère cheese, finely grated
  • 3 heaped tbsp finely chopped curly parsley (optional)
  • flaked sea salt and freshly ground black pepper