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Scallop and Shrimp Mornay
Recipes

Scallop and Shrimp Mornay

Scallop and Shrimp Mornay can be used as an appetizer or a main course. It is a quite filling dish. As a main course, you can serve by itself or with a starch such as rice. As an appetizer or main course serve in individual ramekins or au gratin boats or in a larger dish and spoon out to serve.

A classic recipe for Mornay sauce is basically a bechamel sauce with a "fumet" (a heavily reduced stock of the main ingredient) and cheese added. You can use the stock reduction if you want, it's an extra and time-consuming step, or just use a little extra cream or ½&½ to thin out the sauce.

This recipe should make 8-12 appetizer portions or served with a starch 4 main course servings

Directions

  1. For the Shrimp: Fill a 2 qt sauce pan ½ full with water put in the lemon, Old Bay seasoning, Bay leaf and peppercorns and bring up to a boil.
  2. Once boiling add the shrimp, cover remove from heat and let stand for about 10 minutes.
  3. Once shrimp are cooked, cool then peel and devein and cut into bite size pieces.
  4. You can place the shells back into the water and on high heat reduce the cooking liquid to about 1 cup, strain and use as the stock.
  5. For the scallops: Place 1 Tbs butter in a sauté pan and on medium high heat cook the scallops until lightly browned on both sides, once cooked set aside.
  6. For the Mushrooms: Place 1 Tbs butter in a sauté pan and on medium high heat begin to cook the mushrooms, after about 5 minutes of cooking lightly salt and pepper and continue to cook until all the moisture is gone from the pan, remove the mushrooms and set aside.
  7. For the Mornay Sauce: In a 2qt or larger sauce pan place the 3 Tbs of butter and the chopped shallot and little salt and pepper and on medium heat cook until the shallot is softened and translucent.
  8. Add the flour and stir to combine and cook out the raw flour.
  9. Add the warm cream and bring heat up to high and continually whisking stir until the sauce begins to come to a boil and thickens.
  10. Remove from the heat add the Gruyère and stir until all the cheese in melted.
  11. If the sauce appears too thick add the stock or a little more cream to thin slightly.
  12. Now add in the shrimp, scallops and the mushrooms and stir to combine and coat everything.
  13. Spoon into the dishes you are going to serve it in and sprinkle a little parmesan on top of each.
  14. The entire dish can be made ahead of time and kept in the refrigerator, just remove about ½ an hour before cooking to allow to come to room temperature.
  15. Place in oven in center or slightly higher but not too close to the heating elements and with the broiler on high cook until parmesan is beginning to brown and sauce is bubbling.
  16. Serve.