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Title: Scallops Mornay
Categories: Seafood Pasta Scallops
Yield: 2 Servings
| 1/4 | c | Water or chicken broth |
| 1 | c | 1" cuts asparagas |
| 2 | tb | Butter |
| 1/2 | lb | Scallops |
| 1 | tb | Flour |
| 1/4 | ts | Tarragon |
| 2/3 | c | Chicken broth |
| 1/2 | c | Shredded Swiss cheese |
| 1 | tb | Sherry |
| 2 | c | Cooked fettuccine |
Heat water to boiling in large saucepan. Add asparagus. Heat to boiling and reduce heat. Simmer uncovered about 4 minutes, stirring occasionally, until tender-crisp; drain.
Melt 1 tbs butter in same saucepan over medium-high heat. Cook scallops in butter 3-5 minutes, stirring frequently, until scallops are white. Remove scallops from pan. Drain liquid from pan. Melt remaining 1 tbs butter in same saucepan. Stir in flour and tarragon. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in cheese until just melted.
Stir in scallops, asparagus and sherry. Heat, stirring constantly, just until hot (not boiling). Serve over fettuccine.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400