Sea Scallops with Mushrooms and Cheese Sauce (Mornay)


  • 1 lb fresh sea scallops
  • 1 and 1/2 cups mornay sauce( to make mornay sauce use are search engine to find bechamel sauce and add 1/2 cup of Gruyere cheese and a pinch of dry mustard to the recipe)
  • 1/4 cup dry white wine
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 lb sliced button mushrooms
  • 2 cups fresh bread crumbs (you ma process french bread in a food processor)
  • 1 stick of unsalted butter melted
  • Juice of 1/2 lemon
  • lemon slices for garnish
This is another delicious way to enjoy fresh scallops. We use “mornay” sauce which is just a bechamel sauce with the addition of cheese. Also if available this dish may be presented in scallop shells. If the shells are not available, just us a gratin dish.


  • Follow the directions to make the mornay sauce.
  • Coat the bottom of a gratin dish or casserole dish with some mornay sauce.
  • Sprinkle with white wine.
  • Place the scallops in one layer, season with salt and pepper and a squeeze of lemon juice.
  • Place the mushrooms all around.
  • Cover scallops and mushrooms with bread crumbs and butter,
  • Bake in a preheated¬† 400 degree oven for 10 minutes.
  • Garnish with lemon and serve.


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