Scallops Mornay
Source of Recipe
A friend
List of Ingredients
3/4 C. water
1/2 C. dry white wine
1/4 tsp. instant minced onion
Dash pepper
1/2 lb. scallops (the large ones are best)
1/2 C. fresh mushrooms, sliced
1 T. butter
1 1/2 T. all-purpose flour
1/2 C. milk
1/4 tsp. salt
1/8 tsp. pepper
1/2 C. (2 oz.) shredded Swiss cheese
2 to 3 T. chopped fresh parsleyRecipe
Combine first 4 ingredients in a medium saucepan; simmer 5 minutes.
Rinse scallops; drain. Stir scallops and mushrooms into liquid mixture; cover, and simmer 5 minutes. Remove scallops and mushrooms from liquid with a slotted spoon; set aside.
Boil remaining liquid until reduced to 1/2 cup (about 10 minutes). Melt butter in a heavy saucepan over low heat. Stir in flour and cook roux over a low heat for 5 minutes, until the flour flavor is removed. Whisk in milk,
salt, pepper and reserved scallop liquid. Raise heat to medium and add the cheese. Stir, off the heat, until cheese is melted.
Add scallops and toss until sauce covers all. Remove scallops and sauce to individual ramekins or small gratin dishes.
Run under a broiler for about 4 minutes, or until top turns a golden brown. Remove and garnish with the parsley. Serves 2.
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