I have 50 scallops and some white wine. How do I make a nice creamy scallop dish for a party tonight?
jag5,
Apr 7, 11:09pm
SEAFOOD MORNAY
1lb fish fillets or any combination of seafood 1 cup milk 1 cup water 1 small onion finely diced 1 bayleaf Salt, pepper 1 1/2 oz butter 2 tbsns flour 2 tbsns bread crumbs ½ cup grated cheese 1 oz butter, extra
REMOVE BONES AND SKIN FROM FISH.COMBINE MILK, WATER, BAYLEAF AND HALF THE CHOPPED ONION IN SAUCEPAN.POACH FISH IN THIS LIQUID UNTIL TENDER, DRAIN, RESERVING LIQUID. FLAKE FISH COARSELY.REMOVE BAYLEAF FROM LIQUID. MELT BUTTER IN SAUCEPAN, SAUTE REMAINING ONION FOR 1 MINUTE, STIR IN FLOUR, COOK 1 MINUTE,REMOVE FROM HEAT. GRADUALLY ADD RESERVED LIQUID.RETURN TO HEAT, STIR UNTIL SAUCE BOILS AND THICKENS.COOK 5 MINUTES, STIRRING CONSTANTLY.SEASON TO TASTE, STIR IN CHEESE, LEAVING SOME FOR TOPPING.FOLD IN FISH AND SEAFOOD, SPOON MIXTURE INTO GREASED OVENPROOF DISH.SPRINKLE WITH MIXTURE OF BREADCRUMBS AND REMAINING CHEESE.DOT WITH EXTRA BUTTER. BROWN UNDER GRILLER TILL HEATED THROUGH AND BROWN ON TOP.
ENJOY WITH CRISP STEAMED VEGES AND GARLIC BREAD, AND A LONG GLASS OF REALLY GOOD WHITE WINE!!!!!
(Excuse the capitals...I'm not actually yelling, it is just the way it is in my recipe folder LOL)enjoy
farmers,
Apr 8, 12:14am
I do it much easier...I just make a roux (like for white sauce) but bigger, add milk, thicken, then add about 1/3 of a pottle of thousand island dressing, mix in scallops (or nearly any seafood) and simmer till scallops cooke!oops salt and pepper to.Easy as and everyone seems to love it
chrisran,
Apr 8, 10:32pm
I have 50 scallops and some white wine. How do I make a nice creamy scallop dish for a party tonight!
jag5,
Apr 8, 11:09pm
SEAFOOD MORNAY
1lb fish fillets or any combination of seafood 1 cup milk 1 cup water 1 small onion finely diced 1 bayleaf Salt, pepper 1 1/2 oz butter 2 tbsns flour 2 tbsns bread crumbs ½ cup grated cheese 1 oz butter, extra
REMOVE BONES AND SKIN FROM FISH.COMBINE MILK, WATER, BAYLEAF AND HALF THE CHOPPED ONION IN SAUCEPAN.POACH FISH IN THIS LIQUID UNTIL TENDER, DRAIN, RESERVING LIQUID. FLAKE FISH COARSELY.REMOVE BAYLEAF FROM LIQUID. MELT BUTTER IN SAUCEPAN, SAUTE REMAINING ONION FOR 1 MINUTE, STIR IN FLOUR, COOK 1 MINUTE,REMOVE FROM HEAT. GRADUALLY ADD RESERVED LIQUID.RETURN TO HEAT, STIR UNTIL SAUCE BOILS AND THICKENS.COOK 5 MINUTES, STIRRING CONSTANTLY.SEASON TO TASTE, STIR IN CHEESE, LEAVING SOME FOR TOPPING.FOLD IN FISH AND SEAFOOD, SPOON MIXTURE INTO GREASED OVENPROOF DISH.SPRINKLE WITH MIXTURE OF BREADCRUMBS AND REMAINING CHEESE.DOT WITH EXTRA BUTTER. BROWN UNDER GRILLER TILL HEATED THROUGH AND BROWN ON TOP.
ENJOY WITH CRISP STEAMED VEGES AND GARLIC BREAD, AND A LONG GLASS OF REALLY GOOD WHITE WINE!
(Excuse the capitals.I'm not actually yelling, it is just the way it is in my recipe folder LOL)enjoy
farmers,
Apr 9, 12:14am
I do it much easier.I just make a roux (like for white sauce) but bigger, add milk, thicken, then add about 1/3 of a pottle of thousand island dressing, mix in scallops (or nearly any seafood) and simmer till scallops cooke!oops salt and pepper to.Easy as and everyone seems to love it
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