Scallops mornay
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water or chicken broth |
| 1 | cup | 1\" cuts asparagas |
| 2 | tablespoons | Butter |
| ½ | pounds | Scallops |
| 1 | tablespoon | Flour |
| ¼ | teaspoon | Tarragon |
| ⅔ | cup | Chicken broth |
| ½ | cup | Shredded Swiss cheese |
| 1 | tablespoon | Sherry |
| 2 | cups | Cooked fettuccine |
Directions
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 From: Betsy Burtis <BuddoB@...>