Home

Scallops in Cheese Sauce (Coquilles Saint-Jacques Mornay)

ingredients

1 kg duchesse potato mixture
75 g butter
600 ml Sauce Mornay
20 cooked scallops
50 g grated Parmesan cheese

method

1. Pipe the edges of buttered large scallop shells with the duchesse potato using a fancy tube, sprinkle with melted butter and dry lightly under a salamander grill without coloration.

2. Pour a little of the Mornay Sauce in the bottom of the shells, place the hot sliced scallops and tongues on top and coat with more Mornay Sauce.

3. Sprinkle with grated Parmesan cheese and melted butter and glaze the sauce and potato under a salamander grill.

4. Serve on a flat dish on a dish paper with picked parsley.

What did you think?

15 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved