October 16, 2020

How To Prepare Crab And Scallop Mornay?

By Aussie Meat
How To Prepare Crab And Scallop Mornay?

Ocean Catch Cooked Blue Swimming Crab Meat

Ocean Catch Cooked Blue Swimming Crab Meat | Buy 9 Get 1 Free

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

Preparation Time: 30 mins Cooking Time: 30 mins to 1 hrs Serving: 6


  • 6 Scallops
  • 120g crab meat
  • knob of butter

For serving

  • 500ml/18fl oz whole milk
  • 1 bay leaf
  • ½ small onion, finely sliced
  • 30g/1oz butter, plus extra for greasing
  • 30g/1oz plain flour
  • 1½ tsp English mustard powder
  • 3 tbsp white wine
  • 2 tbsp single cream
  • 25g/1oz Gruyère cheese, finely grated
  • 2 heaped tbsp snipped chives

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


  1. Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7.
  2. To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug.
  3. Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing.
  4. Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop.
  5. Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.)
  6. Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine.

Posted by Aussie Meat and for this fabulous recipe, we thank BBC for the recipe link https://www.bbc.co.uk/food/recipes/crab_and_scallop_mornay_42821

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.