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Scallops Mornay

  • Prep Time:
  • Serving Size: 0
  • 8 ounces Potato
  • 8 medium Scallops
  • 4 Scallop
  • 1/2 stick Butter
  • 1/3 cup All-purpose Flour
  • to taste Salt And Pepper
  • 2 tablespoons White Wine
  • 1 1/4 cups Milk
  • 1. Pipe the mashed potato round the edge of the scallop shells to form a lip.2. Place under broiler and brown.3. Gently poach the scallops in the milk for five minutes. Do not overcook.4. Drain the scallops and keep the milk.5. Melt the butter and stir in the flour and using the milk from the poached scallops, make a white sauce and season with salt and pepper.6. Add the white wine and cook gently until thickened.7. Continue cooking for a further 2 minutes, stirring constantly.8. Place the scallops in the middle of the mashed potato and pour over a little of the sauce.9. Return to brown under broiler.