Crab and scallop Mornay

You need JavaScript to view this clip.

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 6 large diver-caught scallops, shucked (keep the shells)
  • knob of butter
  • 100g/3½oz white or brown (or a mixture) handpicked crabmeat

For the sauce

For the gratin topping

  • 25g/1oz white breadcrumbs, made with crust-less day-old bread
  • 25g/1oz Gruyère cheese, finely grated
  • 3 heaped tbsp finely chopped curly parsley (optional)
  • flaked sea salt and freshly ground black pepper