Scallop mornay or similar recipe.

chrisran, Apr 7, 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 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