Lee Hollingsworth - West Chop Light
West Chop Light
Lee Hollingsworth
Buy This Art Print At AllPosters.com




 gifting 125 x 125

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Seafood Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Gigi's Scallops Mornay



"The discovery of a new dish does more for the happiness of the human race
than the discovery of a star."

~ Anthelme Brillat-Savarin

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!


[Flag Campaign icon]


Gigi’s Scallops Mornay

Two 10-ounce packages frozen broccoli
1 1/2 pounds sea scallops, washed and drained
1/2 cup dry white wine
1 sprig parsley
1 bunch scallions, finely chopped
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
Dash cayenne pepper
1 cup grated fine-quality Swiss cheese ( 4 ounces)
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 450° F.
Cook broccoli according to package directions and drain it well. Place it in six 10-ounce individual casserole or soufflé dishes.
In a medium-size saucepan combine scallops with wine and parsley and
bring the mixture to a boil. Reduce heat and allow to simmer, uncovered,
5 minutes.
Drain scallops, reserving the liquid. Cut each scallop in half. Add enough
milk to the reserved liquid to measure 2 1/2 cups.
Sauté the onion in hot butter in a small saucepan, stirring, until it is just golden. Stir in flour, salt, and cayenne, stirring, and allow to cook, stirring, about 2 minutes. Gradually stir in liquid and bring the mixture to a boil, stirring constantly. Add 3/4 cup grated cheese and cook, stirring constantly, until the cheese is melted. Remove the sauce from the heat. Stir in the scallops and spoon this mixture over the broccoli.
Combine the remaining Swiss cheese with the Parmesan cheese and sprinkle it over the scallops. Bake 10 to 15 minutes, or until bubbly. 6 servings.

Index - Seafood Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2002 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 10, 2002.