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Scallops Mornay Recipe
|Frozen chopped broccoli||20 Ounce|
|Scallops||1 1⁄2 Pound|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Instant minced onion||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1 Dash|
|Grated swiss cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Calories 379 Calories from Fat 150
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 10.2 g50.9%
Trans Fat 0 g
Cholesterol 84.9 mg
Sodium 506.8 mg21.1%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.5 g9.8%
Sugars 2.5 g
Protein 32 g63.6%
Vitamin A 70.7% Vitamin C 155.8%
Calcium 34.3% Iron 4.9%
*Based on a 2000 Calorie diet
Cook broccoli according to package directions; drain well.
Turn into 6 individual casseroles.
Combine scallops with wine and parsley; bring to a boil.
Reduce heat; simmer for 5 minutes or until scallops are tender.
Drain scallops; reserve liquid.
Cut each scallop in half.
Add enough milk to reserved liquid to measure 2 1/2 cups.
Saute onion in butter in small saucepan, stirring con- stantly, until golden brown; remove from heat.
Stir in flour, salt and cayenne pepper; stir in reserved liquid gradually.
Bring to a boil, stirring.
Add 3/4 cup Swiss cheese.
Cook, stirring constantly, until cheese is melted; remove from heat.
Stir in scallops; spoon over broccoli in casseroles.
Combine remaining Swiss cheese with Parmesan cheese; sprinkle over scallop mixture.
Bake for 10 to 15 minutes or until heated through and golden brown.