Scallops Mornay Recipes
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
SCALLOPS MORNAY
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
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
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