Scallops mornay sauce
Instructions
Prepare the sauce by melting butter 20 g, combine the flour, milk, stir and boil for 5 minutes.
Combine the cream, salt, pepper, nutmeg, parmesan cheese and remaining butter and thicken.
Clean the scallops, they open fire and chop clams.
Cook them in butter for 10 minutes and pepper.
4 half-shells have a layer of sauce, clams, cover with sauce and parmesan and bake in hot oven.
Ingredients and dosing for 4 persons
- 8 scallops
- 60 g of butter
- 40 g of grated parmesan cheese
- Pepper
- Salt
- For the sauce:
- 50 g of butter
- 25 g of flour
- 30 g of grated parmesan cheese
- 10 cl of cream
- 25 cl of milk
- Nutmeg
- Pepper
- Salt