Opito bay scallop mornay

Opito Bay Scallop's are exceptional in flavor and my recipe enhances this delicacy.

Ingredients

1 dozen	Scallops, use NZ scallops with the tongues on (Main)
200 ml	Chardonnay, or sauvignon blanc, use the Brancott variety
2	Bay leaves, fresh, or 4 if dried
12	Black peppercorns

Sauce

50 g	Butter
1 Tbsp	Flour
100 ml	Milk
70 g	Tasty cheese, plus extra combined with breadcrumbs for topping

Directions

1. Place Scallops in frying pan, add wine, bay leaves and whole black peppercorns. Over very low heat, poach a few minutes until just turning opaque. Remove from heat and strain through sieve, retaining liquid for sauce.
2. In saucepan, melt butter, add flour - stirring. Add milk - whisking, add juice from scallops - VERY important to keep whisking to prevent curdling. Once thickened, add cheese, salt and freshly ground pepper to taste.
3. Combine scallops to sauce making sure all peppercorns and Bay leaves are removed. Pour into individual or one dish and sprinkle with combined cheese and breadcrumbs.
4. Bake 180c - middle to high in oven 25 mins or until golden. I sometimes turn oven to grill when cooked and help brown topping.
5. Serve with sliced ciabatta bread brushed with Olive oil and toasted in frypan.