Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab ... but remain sweet and tender.) Serve the scallops and crab Mornay ...

Scallops can be bought in or out of their shells. The two main varieties available ... Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to ...

and affordable frozen bay scallops, which work surprisingly well. It’s still rich and comforting, but not heavy—and easy enough to make any day of the week. The shells I used for serving are ...

Keep warm until needed. Save the remainder to serve with a piece of fresh haddock or hake. If the scallops are live, open the shell, remove the fringe and everything else except the coral and muscle.

Warm the circles of celeriac in the scallop pan. Drain onto a tray with a j cloth. 7. To serve, sit the shell on a plate of seaweed, Spoon the puree into the bottom. Top with celeriac circles ...