Scallop Mornay Toasts by Nici Wickes

A quick and hearty tasty Scallop recipe.
30g butter
1 Tablespoon of very finely chopped onion.
1 heaped T flour
1 small bay leaf
150mils dry white wine
1/2 cup milk
1 tsp lemon zest
1/4 tsp salt and black pepper to taste
6 slices French bread – 3-4cm thick and lightly toasted
2 dozen fresh scallops
1/4 cup freshly made breadcrumbs
In saucepan, melt the butter over a gentle heat and add the chopped onion to cook for 2-3 minutes.
Stir in the flour and cook for 1-2 minutes until it bubbles, then add the bay leaf and white wine.
Allow the alcohol to ‘cook off’ by simmering for 2-3 minutes then add the milk, lemon zest, salt and pepper.
Cook, stirring consistently, for 5 minutes or until you can no longer taste ‘raw’ flour. It should have the consistency of thickened cream.
Add more milk if it is too thick.
Add the scallops and bring to a simmer until they are cooked through – about 5 minutes.
Spoon the mornay over warmed toasts, sprinkle with breadcrumbs and serve!
Makes 6

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