This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Scallops Mornay
- add review
- #37045
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
24 scallops
2 tablespoons butter
2 tablespoons flour
1 1/2 cup milk
1/2 cup grated Cheddar cheese
salt
black pepper
2 cups hot mashed potatoes
chopped parsley or paprika
directions
Melt butter in saucepan. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils. Add scallops to sauce.
Continue cooking for 5 minutes, stirring occasionally. Remove from heat and stir in half the cheese. Season with salt and pepper to taste.
Decorate edge of scallop shells or ovenproof dish with mashed potato. Spoon scallop mixture into serving shells or dish to be used. Sprinkle remaining cheese on top. Grill until golden. Garnish with parsley.
added by
kathybro
nutrition data
342 calories, 17 grams fat, 22 grams carbohydrates, 26 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more scallops recipes
reviews & comments
August 25, 2013
Just one nitpicking thing, I think this is supposed to say "broil until golden" not grill. That's what I did anyway. Quite rich and tasty. I liked the combo of the scallops and potatoes.