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Scallops Mornay

  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

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: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 379 Calories from Fat 150

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 10.2 g50.9%

Trans Fat 0 g

Cholesterol 84.9 mg28.3%

Sodium 506.8 mg21.1%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2.5 g9.8%

Sugars 2.5 g

Protein 32 g63.6%

Vitamin A 70.7% Vitamin C 155.8%

Calcium 34.3% Iron 4.9%

*Based on a 2000 Calorie diet

Scallops Mornay Recipe