Seafood Mornay - Good Crepe Filler

1. 1

   Soak (or defrost) the scallops in the milk for an hour. Then remove scallops from the milk and save the milk for your mornay.

2. 2

   Chop up the fish, prawn flesh, scallops and shallots.

3. 3

   Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots.

4. 4

   In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste. Slowly add the milk mixing as you go.

5. 5

   Continue to stir until heating towards a boil and start adding the cheese to thicken.

6. 6

   Add white wine, continue stirring and add the shallots and the cooked seafood. Stir through to blend the flavours.

7. 7

   Add salt & pepper to taste.

8. 8

   Serve over cooked steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.