Scallops Mornay Recipes

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SCALLOPS MORNAY



Scallops Mornay image

Make and share this Scallops Mornay recipe from Food.com.

Provided by jrthrmn

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup sauterne
3/4 cup water
1/4 teaspoon salt
1 dash pepper
1/4 teaspoon instant minced onion
8 ounces frozen scallops, about 1 1/2 cups (halve or quarter if large)
1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup vegetable stock
1/4 cup grated processed swiss cheese
1 -2 tablespoon snipped fresh parsley

Steps:

  • Combine wine, water, salt, pepper and instant onion in saucepan; simmer 5 minutes.
  • Add scallops and mushrooms; cover; simmer 5 minutes.
  • Remove scallops and mushrooms; set aside while preparing sauce.
  • Cook stock in pan till reduced to 1/2 cup, about 15 minutes.
  • Melt butter in another saucepan; stir in flour.
  • Stir in stock and milk; cook and stir till mixture thickens and bubbles.
  • Add cheese, stirring til melted.
  • Season with salt and pepper, if needed.
  • Remove from heat; add scallops and mushrooms.
  • Spoon into two individual baking dishes.
  • Bake in moderate oven (375 degrees) for 15 to 20 minutes.
  • Garnish with parsley.

Nutrition Facts : Calories 215.2, Fat 9, SaturatedFat 5.2, Cholesterol 61.2, Sodium 547.6, Carbohydrate 10.7, Fiber 0.4, Sugar 0.4, Protein 22.3

SCALLOPS MORNAY



Scallops Mornay image

Number Of Ingredients 10

1/4 cup water or chicken broth
1 cup fresh or frozen asparagus spears, cut and thawed
2 tablespoons butter or margarine
1/2 pound bay or sea scallops
1 tablespoon all-purpose flour
1 teaspoon chopped fresh chervil or 1/4 teaspoon dried chervil leaves
2/3 cup chicken broth
3/4 cup shredded Swiss cheese (3 ounces)
1 tablespoon dry sherry or chicken broth
2 cups hot cooked fettuccini pasta or spinach fettuccine

Steps:

  • 1. Heat water to boiling in 1 1/2-quart saucepan. Add asparagus. Heat to boiling reduce heat. Simmer uncovered about 4 minutes, stirring occasionally, until crisp-tender drain.2. Heat 1 tablespoon butter in same saucepan over medium-high heat until melted. Cook scallops in butter 3 to 5 minutes, stirring frequently, until scallops are white. Remove scallops from saucepan. Drain liquid.3. Heat remaining 1 tablespoon butter in same saucepan until melted. Stir in flour and chervil. Cook over medium heat, stirring constantly, until smooth and bubbly remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Stir in cheese until melted. Stir in scallops, asparagus and sherry. Heat, stirring constantly, just until hot (do not boil). Serve scallop mixture over fettuccine.1 Serving: Calories 575 (Calories from Fat 245) Fat 27g (Saturated 15g) Cholesterol 140mg Sodium 690mg Carbohydrate 50g (Dietary Fiber 3g) Protein 36g % Daily Value: Vitamin A 30% Vitamin C 12% Calcium 52% Iron 28% Diet Exchanges: 3 Starch, 3 Lean Meat, 1 Vegetable, 3 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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