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This elegant entree is surprisingly simple to make, completely delicious, and fun to serve!!


seared scallop mornay

2 tablespoons butter

2 rashers bacon, chopped

2 leeks, white part only, diced

1 clove garlic, minced

2 tablespoons flour

2 cups milk

finely grated peel from 1 lemon

1 tablespoon sweet chili sauce

salt and freshly ground black pepper

1 tablespoon olive oil

24 scallops

1/2 cup grated cheddar cheese

1/2 cup breadcrumbs

Melt butter in a heavy-based saucepan, add bacon and cook several minutes. Add leeks and garlic, cover and cook over gentle heat until leeks are tender, about 10 minutes.

Stir in flour then gradually add milk, stirring constantly until mixture boils and thickens. Add lemon peel, sweet chili sauce and salt and pepper to taste. Stir constantly over low heat for about 4 minutes. Remove from heat.

Heat oil in a large, heavy-based frying pan. Add scallops and sear for 1 minutes each side. Transfer to scallop shells, spoon the sauce over the top and sprinkle with cheese and breadcrumbs. Place under pre-heated broiler until golden and bubbling.


Recipe adapted from New Zealand House and Garden