Scallops in Cheese Sauce (Coquilles Saint-Jacques Mornay)

Scallops in Cheese Sauce (Coquilles Saint-Jacques Mornay)

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Servings: 4
Calories: 537


  • 2.2 lb duchesse potato mixture
  • 2 1/2 oz butter
  • 1 pint Sauce Mornay
  • 20 cooked scallops
  • 1 3/4 oz grated Parmesan cheese


  • 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.
  • 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.
  • Sprinkle with grated Parmesan cheese and melted butter and glaze the sauce and potato under a salamander grill.
  • Serve on a flat dish on a dish paper with picked parsley.
Calories: 537 kcal
Carbohydrates: 73 g
Protein: 20 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 2573 mg
Potassium: 1593 mg
Fiber: 7 g
Sugar: 14 g
Vitamin A: 906 IU
Vitamin C: 57 mg
Calcium: 199 mg
Iron: 4 mg
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