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Scallops Mornay's picture
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper white 1 Dash
  Scallops 8 Ounce (Fresh Or Frozen)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  All purpose flour 4 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Shredded process swiss cheese 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon

In saucepan combine wine, salt, pepper, and 1/2 cup water; bring to boiling.
Add scallops and mushrooms; return to boiling.
Cover; simmer till scallops are tender, about 5 minutes.
Remove scallops and mushrooms; set aside.
Boil liquid, uncovered, till reduced to 1/2 cup, 10 to 15 minutes.
In another saucepan cook onion in butter till tender; blend in flour.
Add the 1/2 cup scallop liquid and milk.
Cook and stir till thickened and bubbly.
Stir in cheese till melted.
Season with more salt and pepper, if needed.
Remove from heat; stir in scallops and mushrooms.
Turn into two 8- to 10-ounce individual casseroles.
Bake, uncovered, at 375° for 15 to 20 minutes.
Sprinkle with parsley.

Recipe Summary

Side Dish

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