Recipe: Scallop mornay

Scallop Mornay. Photo / Babiche Martens

Nostalgia doesn't get any better than this. Angela Casely updates dishes from her mother's kitchen

Serves 4

Sauce
• 25g butter
• 1 clove garlic
• 2 Tbsp flour
• 100ml milk
• 200ml cream
• 50ml white wine
• Salt and pepper, to taste
• 16 large scallops
• ½ cup fresh breadcrumbs
• ½ cup gruyere, grated
• 1 Tbsp chopped dill
• 1 Tbsp chopped parsley
• Scallop shells or ramekins (if using shells you may have a little extra sauce)

1. Set oven to 200C.

2. Melt the butter in a small pot, add the garlic. Cook for 2 or 3 minutes, sprinkle in the flour and stir well. Slowly add the milk, cream and wine, stir until thickened. Season with salt and pepper.

3. Place the scallops in the shells. Combine the breadcrumbs, cheese and herbs.

4. Spoon the sauce over the scallops, and sprinkle with crumb mix. Place on a baking tray, and bake for 10 minutes until the sauce is bubbling. Serve immediately.

- VIVA