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Monday, November 8, 2010

Scallops Mornay (Ed and Eva)

1 lb sea scallops
1 or two cloves garlic
Small amount white wine

Sauce Veloute’
2 Tbs unsalted butter
2 Tbs flour
1 cup liquid – a mix of cream, milk, dry white wine, & liquid given off by the reserved scallops

A pile approximately 1”high & 2” dia rough grated sharp cheddar cheese

Poach scallops with garlic & wine in the frying pan. Cook just a short time (3 -5 minutes). Set aside the scallops in a small bowl.

Melt butter in the same frying pan. Slowly add the flour while whisking the pan continuously. Slowly add the liquid. This takes great care so the mix does not become lumpy. Continue whisking while adding the grated cheese. Taste the mix to assure that the sauce has a rich cheesy taste. Add the reserved scallops to the frying pan. Sprinkle cheese on the top but do not mix this cheese with the underlying mix. Place the frying pay under the broiler for about 5 minutes or so watching till the top cheese bubbles up to a pleasant brown color.

frying pan that can accept
broiling in the oven

This is one of our favorites and we use it frequently. Rice is a good companion since the sauce runs through the rice and flavors it with the cheese/scallops. The rice should be started first since it takes longer. A green salad with a light dressing is an excellent companion. A dry white wine is a must with this fine and simple meal. When clean-up time comes, there is only one frying pan and the dishes you ate on to clean up.

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