West Chop Light
Lee Hollingsworth
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Friday, November 10, 2006

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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
Milk
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.
 

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