Mornay for Scallops and Oysters

With the scallops and oysters the flavours are so strong that the cream acts to nullify there poignancy, therefore I always exclude the cream from the Mornay when serving Scallops and oysters.

2 dozen scallops

750 Béchamel sauce

100ml fish stock

50 grams parmesan

50 Grams butter

A dash of salt and white pepper

Combine the Béchamel sauce and the fish stock in the double boiler stirring constantly. Let simmer for 5 minutes before adding the cheese and butter slowly. Remove the shellfish from its shell and throw into a hot dry pan to extract excess moisture. Put fish into a grilling pan, pour sauce over fish evenly and put under the griller flame for a short time, until the surface becomes crisp and starts to bubble. You can serve them on the shell or off, my preference is off. I say forget about the shells, a very thin layer of pilaf on a lettuce bed is preferable and tasty. A bitter lettuce like radicchio is better suited than a sweet lettuce like iceberg.