mornay sauce – Rants Raves and 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.

Ingredients for Scallop and Shrimp Mornay

1 lb of bay scallops or 20-25 sea scallops
8-10 large shrimp peeled deveined and cooked
8 oz button mushrooms sliced
1 medium shallot chopped
5 Tbs butter
3 Tbs all purpose flour
2 cups Heavy cream or ½&½ warmed
1 tsp salt & pepper each (appox)
2-3 oz grated swiss or Gruyère
2-4 Tbs grated Parmesan
1 lemon cut into 6-8 wedges
2-3 Tbs Old Bay seasoning
1 Bay leaf
10 peppercorns

Directions for Scallop and Shrimp Mornay

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. Once boiling add the shrimp, cover remove from heat and let stand for about 10 minutes. Once shrimp are cooked, cool then peel and devein and cut into bite size pieces.

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.

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.

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.

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.

Add the flour and stir to combine and cook out the raw flour.

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. Remove from the heat add the Gruyère and stir until all the cheese in melted. If the sauce appears too thick add the stock or a little more cream to thin slightly.

Now add in the shrimp, scallops and the mushrooms and stir to combine and coat everything.

Spoon into the dishes you are going to serve it in and sprinkle a little parmesan on top of each.

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.

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.

Sauce is bubbling and Parmesan is begining to brown

Serve.

Here are a few items to help make this recipe:

Fox Run Large Natural Baking Shells, Set of 4
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Shallow Sauce Pan, 2 1/2-quart, Black
Ceramic Oval Rarebit / Au Gratin Baking Dish with Dish-pan Scraper, 15 Ounce, Set of 4, Brown and Bone White

Sadly another of those recipes fit only for Cats. The cheesy sause was OK but I would have perfered a hamburger under it.

Yum

Scallop and Shrimp Mornay

Ingredients

1 lb of bay scallops or 20-25 sea scallops
8-10 large shrimp peeled deveined and cooked
8 oz button mushrooms sliced
1 medium shallot chopped
5 Tbs butter
3 Tbs all purpose flour
2 cups Heavy cream or ½&½ warmed
1 tsp salt & pepper each (appox)
2-3 oz grated swiss or Gruyère
2-4 Tbs grated Parmesan
1 lemon cut into 6-8 wedges
2-3 Tbs Old Bay seasoning
1 Bay leaf
10 peppercorns

Instructions

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. Once boiling add the shrimp, cover remove from heat and let stand for about 10 minutes. Once shrimp are cooked, cool then peel and devein and cut into bite size pieces.
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.
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.
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.
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.
Add the flour and stir to combine and cook out the raw flour.
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. Remove from the heat add the Gruyère and stir until all the cheese in melted. If the sauce appears too thick add the stock or a little more cream to thin slightly.
Now add in the shrimp, scallops and the mushrooms and stir to combine and coat everything.
Spoon into the dishes you are going to serve it in and sprinkle a little parmesan on top of each.
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.
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.
Serve.

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Mollet Eggs Florentine

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach.

On of my pastimes is to go through very old cook books and I found one”The Hotel St. Francis Cook Book” by Victor Hirtzler which had recipes and menus for 365 days at the hotel. Needless to say there were many egg dishes. His version of this dish was a puree of spinach with the egg served on top.

In searching the internet I found Jacques Pepin’s take on the recipe with Mornay sauce over the top. Sounded good to me so I tweaked the recipe a little to fit my pantry and came up with the following recipe.

It makes an elegant brunch recipe and works well for a luncheon or light dinner with a salad.

Ingredients for Mollet Eggs Florentine

This recipe is for two to four persons.

For the Mollet Eggs Florentine:

2 mollet eggs per person
1# frozen spinach
2 shallots finely diced
½ tsp ground nutmeg
2 Tbs butter
Salt & Pepper
1 cup grated swiss cheese

For the Mornay Sauce:

2 Tbs butter
2Tbs Flour
1½ cups of ½&½ warmed
½ tsp salt and pepper (white if available)
2 Tbs Parmesan cheese
1 egg yolk (Optional)

Directions for Mollet Eggs Florentine

There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.

If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .

For the Spinach:

You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.

In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.

If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.

For the Mollet Eggs:

Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.

Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.

Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.

Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.

For the Mornay Sauce:

In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.

Mollet Eggs Florentine Assembly:

With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.

Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.

the eggs are heated and cheese and sauce beginning to brown

Here are a few items to help make this recipe:
Cooks Standard Multi-Ply Clad Stainless-Steel 5-Quart 11-Inch Covered Deep Saute Pan
6.75″ x 3.5″ 4 Oz. Oval Au Gratin Baking Dish [Set of 6]

Very nice eggs with a nice cheesy sauce that even makes the green stuff almost palatable. Personally I would serve the eggs on a bed of prime rib, but I’m not the chef. Anyway 5 paws for the eggs and sauce.

Mollet Eggs Florentine

2014-12-22 18:48:34

Serves 4

A great dish for brunch ,luncheon or a light dinner

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

For the Mollet Eggs Florentine

2 mollet eggs per person
1# frozen spinach
2 shallots finely diced
½ tsp ground nutmeg
2 Tbs butter
Salt & Pepper
1 cup grated swiss cheese

For the Mornay Sauce

2 Tbs butter
2Tbs Flour
1½ cups of ½&½ warmed
½ tsp salt and pepper (white if available)
2 Tbs Parmesan cheese
1 egg yolk (Optional)

Instructions

There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.
If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .

For the Spinach

You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.
In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.
If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.

For the Mollet Eggs

Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.
Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.
Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.
Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.

For the Mornay Sauce

In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.

Mollet Eggs Florentine Assembly

With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.
Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.