You are here

Scallops Mornay

Ingredients
  Frozen chopped broccoli 20 Ounce
  Scallops 1 1⁄2 Pound
  Dry white wine 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Instant minced onion 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1 Dash
  Grated swiss cheese 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

Preheat oven to 450 degrees.
Cook broccoli according to package directions; drain well.
Turn into 6 individual casseroles.
Combine scallops with wine and parsley; bring to a boil.
Reduce heat; simmer for 5 minutes or until scallops are tender.
Drain scallops; reserve liquid.
Cut each scallop in half.
Add enough milk to reserved liquid to measure 2 1/2 cups.
Saute onion in butter in small saucepan, stirring con- stantly, until golden brown; remove from heat.
Stir in flour, salt and cayenne pepper; stir in reserved liquid gradually.
Bring to a boil, stirring.
Add 3/4 cup Swiss cheese.
Cook, stirring constantly, until cheese is melted; remove from heat.
Stir in scallops; spoon over broccoli in casseroles.
Combine remaining Swiss cheese with Parmesan cheese; sprinkle over scallop mixture.
Bake for 10 to 15 minutes or until heated through and golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

Rate It

Your rating: None
4.07
Average: 4.1 (15 votes)