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Scallops Mornay 1/2 cup of sauterne
3/4 cup of water
1/4 teaspoon of salt
a dash of pepper
1/4 teaspoon of instant minced onion
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8 ounces of frozen scallops, about 1 1/2 cups
1/2 cup of sliced fresh mushrooms
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1 tablespoon of butter or margarine
1 1/2 tablespoons of all purpose flour
1/2 cup of milk
1/4 cup of grated process Swiss cheese
1 to 2 tablespoons of snipped parsley
Combine the wine, water, salt, pepper, and instant onion in saucepan, simmer for 5 minutes. Add scallops and mushrooms, cover, simmer for 5 minutes. Remove scallops and mushrooms, set aside, while preparing sauce. Cook stock in pan until reduced to 1/2 cup, about 15 minutes. Melt the butter in another saucepan, stir in flour. Stir in fish stock and milk, cook and stir until mixture thickens and bubbles. Add cheese, stirring until 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 at 375ºF. for 15 to 20 minutes. Trim with parsley. Serves 2
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