Seared Scallops in Mornay Sauce

By WEEK Producer




Four scallops
Four tbsp panko bread crumbs

3-4 oz of heavy cream
3 slices swiss cheese    







Begin by searing the scallops on both sides in oil over a high heat.  Then top them with panko and place them in a broiler until the crust is brown.


            For the sauce, reduce 3 to 4 ounces of heavy cream by half.  Then add 3 slices of swiss cheese or the cheese of your choice. 
           Continue stirring over heat until the ingredients blend evenly.  Add bacon bits to taste.


            Place browned scallops on a bed of sauce and serve.