This was my first time cooking scallops at home, and I was pleasantly surprised at how simple and rewarding it was. It reminded me of the first time I steamed mussels — straightforward and impressive. After attending a culinary demonstration and lunch at Raglan Road, Downtown Disney in Lake Buena Vista, Florida, I came away inspired to try scallops myself. Seeing Master Chef Kevin Dundon prepare dishes there—and hearing his tips—made me eager to recreate the flavors in my own kitchen.
The event takes place each March and draws a crowd excited to watch Chef Kevin cook and speak. He’s charming, funny, and generous with advice—one helpful tip was to choose dry-packed scallops rather than wet-packed. Wet-packed scallops contain extra liquid that can cause the scallops to steam rather than sear, making a proper crust more difficult to achieve.
Chef Kevin’s demonstration included several memorable dishes. The tomato soup was rich and buttery, and the oysters were delightful. I also loved the lamb presentation and an extraordinary dessert called a Pimm’s Knickerbocker Glory—topped with a macaron and a cloud-like vanilla mousse. Paired wines complemented the courses and made the afternoon feel celebratory.
Chef Kevin kindly shared recipes from his cookbook Back to Basics, which is filled with step-by-step photos and approachable techniques. I’m excited to try more recipes from it, especially his fish and chips and roast beef with Yorkshire pudding.
Now for the recipe I made at home: Pan-Seared Scallops with a Gruyère Mornay sauce. The sauce is luxurious and creamy, and it elevates the scallops into an elegant dish. The full sauce yields extra, so you can halve it if you prefer or save the remainder for dipping vegetables or another use.
For the mornay sauce, start by melting unsalted butter in a heavy-bottomed saucepan over low heat. Whisk in all-purpose flour to form a roux and cook gently for about two minutes until it turns off-white. Slowly add whole milk while whisking and increase heat to medium. Bring the mixture to a boil, then reduce heat and simmer 6–8 minutes to ensure the flour is fully cooked and the sauce thickens. Season with a pinch of salt and pepper. Remove from heat and stir in grated Gruyère and a beaten egg, mixing until smooth and fully incorporated.
While the sauce simmers, prepare the scallops. Pat them completely dry with paper towels and season lightly with salt and pepper. Heat a pan until very hot, add a small amount of a high-heat oil such as grapeseed oil, and carefully place the scallops in the pan. Sear for about 1–2 minutes per side for medium-rare to medium, allowing a golden crust to form. Remove the pan from the heat and finish with a squeeze of fresh lemon to deglaze and brighten the flavor.
Serve the scallops with a generous spoonful of the warm Gruyère mornay. The combination of the sweet, tender scallops and the creamy, nutty sauce is exquisite—simple ingredients, beautifully executed. Chef Kevin’s dish at Raglan Road was served with mashed potatoes, which is a lovely accompaniment, but the scallops are also delicious with a light salad or roasted vegetables.
I’m grateful Chef Kevin shared his recipes and inspired me to try scallops at home. It was a delightful event and a wonderful way to kick off St. Patrick’s Day celebrations. If you enjoy cooking competitions, consider entering Chef Kevin’s Master Chef Cooking Contest—the prize includes travel to Ireland to cook with him at Dunbrody Country House Hotel and visit his resort and cooking school. Finalists will be flown to Ireland to compete; check the Raglan Road contest details for entry deadlines and requirements.
Pan-Seared Scallops with a Gruyère Cheese Sauce Recipe
Ingredients
Mornay sauce
- 2 Tablespoons unsalted butter
- 3 Tablespoons unbleached all purpose flour
- 2 cups whole milk
- pinch of salt
- pinch of pepper
- ¾ to 1 cup grated Gruyère cheese
- 1 large egg, beaten
Scallops
- 8 large sea scallops
- 1 teaspoon grapeseed oil (or other high-heat oil)
- one squeeze of a lemon
- pinch of salt
- pinch of pepper
Instructions
Mornay Sauce
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Melt the butter in a heavy-bottomed saucepan over low heat.
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Sprinkle in the flour and whisk to combine, cooking gently for about 2 minutes until the roux is off-white.
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Slowly pour in the milk while whisking, increase heat to medium, and bring to a boil. Reduce heat and simmer 6–8 minutes, stirring, until the flour is cooked through and the sauce has thickened.
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Season with salt and pepper. Remove from heat and stir in Gruyère and the beaten egg until smooth.
Scallops
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Pat scallops dry and season lightly with salt and pepper.
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Heat a pan until very hot, add oil, then place scallops in the pan. Sear 1–2 minutes per side until golden and caramelized.
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Remove pan from heat and add a splash of lemon to deglaze. Serve scallops with the warm Gruyère sauce.
Notes
Disclosure: I was invited to attend the lunch and culinary demonstration at Raglan Road. All opinions are my own.