This is for Linda 8/9/09 newsletter. For those who don?t want to use wine, you could substitute chicken broth.
Robbie IN

Scallops Mornay

1/2 c. dry white wine
1/4 tsp. salt
Dash of pepper
8 oz. fresh or frozen scallops
1/2 c. sliced fresh mushrooms
2 tbsp. chopped onion
1 tbsp. butter
4 tsp. all-purpose flour
1/3 c. milk
1/4 c. shredded Swiss cheese (1 oz.)
2 tbsp. snipped parsley

In saucepan, combine wine, salt, pepper, and 3/4 cup water. Bring to boiling. Add scallops and mushrooms; return to boiling. Cover; simmer until scallops

are tender, about 5 minutes. Remove scallops and mushrooms; set aside. Boil liquid, uncovered, until reduced to 1/2 cup, 10-15 minutes. In another saucepan,

cook onion in butter until tender; blend in flour. Add the 1/2 cup scallop liquid and milk. Cook and stir until thick and bubbly. Stir in cheese until melted. Remove from heat; stir in scallops and mushrooms. Put in casserole dish. Bake, uncovered, at 375 degrees for 15-20 minutes. Sprinkle with parsley.

Serve with hot, cooked rice if desired. Makes 2 servings.
Robbie IN

http://www.nancyskitchen.com