50+ Friends Club Cookbook
Fish

Return to
Cookbook Index   |   Chapter Index

Gentle Ben's Romantic Scallops Mornay

From the Kitchen of: Gentle Ben

I believe I like this recipe because it makes the rice taste so good. Actually, this is a very rich tasting dish that should be shared with a loved one, complete with candle and rose. Soft crescendos of Platter's music in the background is a definite plus.

1/2	pound	fresh scallops
3/4	cup	water
1/2	cup	dry white wine
1/2	teaspoon	salt
dash		white pepper
1/2	cup	sliced fresh mushrooms
2	tablespoons	chopped onion
1	tablespoon	butter
4	teaspoons	all-purpose flour
1/3	cup	milk
1/4	cup	shredded Swiss Cheese (1 ounce)
2	tablespoons	snipped parsley
		Hot cooked rice (optional)

• In saucepan combine water, wine, salt, and pepper-- bring to boiling. Add scallops and mushrooms; return to boiling. Cover and simmer about 1 minute.
• Remove scallops and mushrooms; set aside. Boil the liquid, uncovered, for 10 to 15 minutes till reduced to 1/2 cup.
• In another saucepan cook onion in butter till tender; stir in flour. Add the 1/2 cup scallop liquid and milk. Cook and stir till thickened and bubbly. Stir in cheese till melted. Remove from heat. Season with more salt and pepper, if desired. Stir in scallops and mushrooms.
• Turn into two 10-ounce casseroles (pretty ones). Bake uncovered, in 375°F oven for 15 to 20 minutes or till heated through. Sprinkle with parsley. Serve with hot cooked rice.
• Makes 2 servings. (three is definitely a crowd)
• Hint: this is a two-handed recipe. One hand for wine glass and the other should be around significant other.