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Looking For A Good Scallops Mornay Recipe
Valentine's Day hubby and I went out for dinner and both of us ordered the Scallops Mornay on the special holiday menu. They were absolutely out of this world delicious! I told the waiter to give kudos to the cook for me, and he told me they were baked.There was only 5 scallops, but they were quite big and had no breading of any kind on them, and just so tender! I'm guessing they were baked with the sauce, which is what made the dish stand out, and I know for sure it was very rich and creamy and had white wine in it. Can anyone here help? I have looked on Google and found very few recipes using wine, and no instructions for baking the scallops, as most seem to call for them to be poached. A lot of them call for cheese, and there possibly was a mild white cheese in the sauce to make it so tasty...perhaps Swiss cheese? I would love to duplicate this dish, or at least get it as close to what I tasted that evening, so if you have made a baked scallop dish with a delicious mornay sauce, please share? Thanks! Judy |
Looking For A Good Scallops Mornay Recipe
On 2/16/13 2:59 PM, Judy Haffner wrote:
> >....if you have made a baked scallop dish with a > delicious mornay sauce, please share? Thanks! I've done mornay sauce atop sauteed sea scallops for my wife, No wine involved, although there could be, simply by substituting wine for some of the broth in making the sauce. I don't know why anyone would bake scallops, and lose that delicious crust. -- Larry |
Looking For A Good Scallops Mornay Recipe
On 2/16/2013 2:59 PM, Judy Haffner wrote:
> > Valentine's Day hubby and I went out for dinner and both of us ordered > the Scallops Mornay on the special holiday menu. They were absolutely > out of this world delicious! I told the waiter to give kudos to the cook > for me, and he told me they were baked.There was only 5 scallops, but > they were quite big and had no breading of any kind on them, and just so > tender! I'm guessing they were baked with the sauce, which is what made > the dish stand out, and I know for sure it was very rich and creamy and > had white wine in it. Can anyone here help? > > I have looked on Google and found very few recipes using wine, and no > instructions for baking the scallops, as most seem to call for them to > be poached. A lot of them call for cheese, and there possibly was a mild > white cheese in the sauce to make it so tasty...perhaps Swiss cheese? I > would love to duplicate this dish, or at least get it as close to what I > tasted that evening, so if you have made a baked scallop dish with a > delicious mornay sauce, please share? Thanks! > > Judy > Sounds like my favorite scallop dish * Exported from MasterCook * Scallops - Coquilles St. Jacques 1/4 cup flour 3/4 pound sea scallops 1 tablespoon margarine 2 1/2 tablespoons onion, finely chopped 1 tablespoon minced shallots 1/2 clove garlic,minced 1/2 cup dry white wine 1/8 teaspoon salt 1/8 teaspoon dried thyme 1/8 teaspoon ground white pepper 1/2 bay leaf 2 tablespoons shredded Swiss cheese Place flour in plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside. Melt margarine in large skillet over medium heat. Add onion and saute 3 minutes or until lightly browned. Add shallots and garlic and saute 1 minute. Add scallops, wine and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly between 2 individual dishes. Top each with 1 tbsp cheese; broil 30 seconds or until cheese melts. Serve to 2 immediately. |
Looking For A Good Scallops Mornay Recipe
Rusty wrote: >Sounds like my favorite scallop dish ********************************************>* Exported >from MasterCook * ********************************************>Scall ops - >Coquilles St. Jacques <snipped for length> Thanks! this does sound very similar to what we had, except they are not baked, but by cooking them in the white wine sauce like you posted, I'm sure they'd be very tender too, as the secret of good seafood is to not overcook it, and so many people have a tendency to do that! I'm going to copy this recipe down and will let you know what we think, after I've had a chance to try it. First I have to get the scallops. Judy |
Looking For A Good Scallops Mornay Recipe
On Sat, 16 Feb 2013 15:18:23 -0500, Rusty > wrote:
> Sounds like my favorite scallop dish > > * Exported from MasterCook * > > Scallops - Coquilles St. Jacques > > 1/4 cup flour > 3/4 pound sea scallops > 1 tablespoon margarine > 2 1/2 tablespoons onion, finely chopped > 1 tablespoon minced shallots > 1/2 clove garlic,minced > 1/2 cup dry white wine > 1/8 teaspoon salt > 1/8 teaspoon dried thyme > 1/8 teaspoon ground white pepper > 1/2 bay leaf > 2 tablespoons shredded Swiss cheese > > Place flour in plastic bag; add scallops. Seal and shake to coat. Remove > scallops from bag, shaking off excess flour; set aside. Melt margarine > in large skillet over medium heat. Add onion and saute 3 minutes or > until lightly browned. Add shallots and garlic and saute 1 minute. Add > scallops, wine and next 4 ingredients (wine through bay leaf). Cover, > reduce heat, and simmer 4 minutes. Uncover and bring to a boil and cook > 1 minute. Discard bay leaf. Divide scallop mixture evenly between 2 > individual dishes. Top each with 1 tbsp cheese; broil 30 seconds or > until cheese melts. Serve to 2 immediately. > > Sounds good to me! I prefer my shellfish nekkid, so I'd skip the flouring part. Does flour serve any purpose in this recipe, like thicken the sauce or what? This would be a main dish for me, what else do you serve? I'm leaning towards a green salad and some bread. -- Food is an important part of a balanced diet. |
Looking For A Good Scallops Mornay Recipe
On 2/16/2013 4:04 PM, sf wrote:
> On Sat, 16 Feb 2013 15:18:23 -0500, > wrote: > >> Sounds like my favorite scallop dish >> >> * Exported from MasterCook * >> >> Scallops - Coquilles St. Jacques >> >> 1/4 cup flour >> 3/4 pound sea scallops >> 1 tablespoon margarine >> 2 1/2 tablespoons onion, finely chopped >> 1 tablespoon minced shallots >> 1/2 clove garlic,minced >> 1/2 cup dry white wine >> 1/8 teaspoon salt >> 1/8 teaspoon dried thyme >> 1/8 teaspoon ground white pepper >> 1/2 bay leaf >> 2 tablespoons shredded Swiss cheese >> >> Place flour in plastic bag; add scallops. Seal and shake to coat. Remove >> scallops from bag, shaking off excess flour; set aside. Melt margarine >> in large skillet over medium heat. Add onion and saute 3 minutes or >> until lightly browned. Add shallots and garlic and saute 1 minute. Add >> scallops, wine and next 4 ingredients (wine through bay leaf). Cover, >> reduce heat, and simmer 4 minutes. Uncover and bring to a boil and cook >> 1 minute. Discard bay leaf. Divide scallop mixture evenly between 2 >> individual dishes. Top each with 1 tbsp cheese; broil 30 seconds or >> until cheese melts. Serve to 2 immediately. >> >> > Sounds good to me! I prefer my shellfish nekkid, so I'd skip the > flouring part. Does flour serve any purpose in this recipe, like > thicken the sauce or what? This would be a main dish for me, what > else do you serve? I'm leaning towards a green salad and some bread. > I don't usually flour the scallops and they work out fine. I often serve them in scallops shells as an appetizer with 2 large scallops per serving. For dinner they could be served over or along side of orzo with a green salad as you suggest. |
Looking For A Good Scallops Mornay Recipe
Rusty > wrote:
> >Sounds like my favorite scallop dish > > * Exported from MasterCook * > > Scallops - Coquilles St. Jacques > > 1/4 cup flour > 3/4 pound sea scallops > 1 tablespoon margarine BUTTER! > 2 1/2 tablespoons onion, finely chopped > 1 tablespoon minced shallots > 1/2 clove garlic,minced CHOOSE JUST ONE! > 1/2 cup dry white wine > 1/8 teaspoon salt > 1/8 teaspoon dried thyme > 1/8 teaspoon ground white pepper > 1/2 bay leaf > 2 tablespoons shredded Swiss cheese CHEESE WITH SEAFOOD = TIAD! |
Looking For A Good Scallops Mornay Recipe
On Sat, 16 Feb 2013 16:44:03 -0500, Rusty > wrote:
> For dinner they could be served over or along > side of orzo with a green salad as you suggest. Thanks, I didn't think of orzo - that would be nice too. -- Food is an important part of a balanced diet. |
Looking For A Good Scallops Mornay Recipe
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Looking For A Good Scallops Mornay Recipe
On Sat, 16 Feb 2013 17:00:40 -0500, Brooklyn1
> wrote: >Rusty > wrote: >> >>Sounds like my favorite scallop dish >> >> * Exported from MasterCook * >> >> Scallops - Coquilles St. Jacques >> >> 1/4 cup flour >> 3/4 pound sea scallops >> 1 tablespoon margarine >BUTTER! Absolutely. >> 2 1/2 tablespoons onion, finely chopped >> 1 tablespoon minced shallots >> 1/2 clove garlic,minced >CHOOSE JUST ONE! Tend to agree... maybe two would be ok. >> 1/2 cup dry white wine >> 1/8 teaspoon salt >> 1/8 teaspoon dried thyme >> 1/8 teaspoon ground white pepper >> 1/2 bay leaf >> 2 tablespoons shredded Swiss cheese >CHEESE WITH SEAFOOD = TIAD! Forgot what TIAD means but I'd use Gruyère rather than 'shredded Swiss cheese'. God I love scallops... |
Looking For A Good Scallops Mornay Recipe
On 2/16/2013 7:31 PM, Jeßus wrote:
> On Sat, 16 Feb 2013 17:00:40 -0500, Brooklyn1 > > wrote: > >> > wrote: >>> >>> Sounds like my favorite scallop dish >>> >>> * Exported from MasterCook * >>> >>> Scallops - Coquilles St. Jacques >>> >>> 1/4 cup flour >>> 3/4 pound sea scallops >>> 1 tablespoon margarine >> BUTTER! > > Absolutely. > >>> 2 1/2 tablespoons onion, finely chopped >>> 1 tablespoon minced shallots >>> 1/2 clove garlic,minced >> CHOOSE JUST ONE! > > Tend to agree... maybe two would be ok. > >>> 1/2 cup dry white wine >>> 1/8 teaspoon salt >>> 1/8 teaspoon dried thyme >>> 1/8 teaspoon ground white pepper >>> 1/2 bay leaf >>> 2 tablespoons shredded Swiss cheese >> CHEESE WITH SEAFOOD = TIAD! > > Forgot what TIAD means but I'd use Gruyère rather than 'shredded Swiss > cheese'. God I love scallops... I must admit to not making this dish for years and I did not read the recipe carefully. I often use recipes as guides and do my own thing. I only use butter and sometimes add a drop or two of olive oil. I would use shallots if I had them, but otherwise use onions. It probably should have read onions or shallots. Sometimes I flour scallops and sometimes not. If I wanted to sear them for a crispness, I would flour them but in this recipe the flour would not be used. After 70 some years of cooking, I do it be feel - as they say. Sorry for the confusion. Rusty Yes - I love scallops too. |
Looking For A Good Scallops Mornay Recipe
Rusty > wrote in news:kfpach$65q$1
@speranza.aioe.org: >>>> >>>> * Exported from MasterCook * >>>> >>>> Scallops - Coquilles St. Jacques >>>> >>>> 1/4 cup flour >>>> 3/4 pound sea scallops >>>> 1 tablespoon margarine >>> BUTTER! >>>> 2 1/2 tablespoons onion, finely chopped >>>> 1 tablespoon minced shallots >>>> 1/2 clove garlic,minced >>> CHOOSE JUST ONE! >> >>>> 1/2 cup dry white wine >>>> 1/8 teaspoon salt >>>> 1/8 teaspoon dried thyme >>>> 1/8 teaspoon ground white pepper >>>> 1/2 bay leaf >>>> 2 tablespoons shredded Swiss cheese >>> CHEESE WITH SEAFOOD = TIAD! 'Penmarto'..... cheese is perfectly acceptable with seafood. The white sauce is virtuaslly a cheese sauce anyway..... and who doesn't like a bit of cheese melted over their Lobster Thermidor??!! I also do a seafood pizza that has cheese melted over the top. So take you Taste In Ass Disease, and shove it where the sun don't shine!! > > I must admit to not making this dish for years and I did not read the > recipe carefully. I often use recipes as guides and do my own thing. I > only use butter and sometimes add a drop or two of olive oil. I would > use shallots if I had them, but otherwise use onions. It probably should > have read onions or shallots. Sometimes I flour scallops and sometimes > not. If I wanted to sear them for a crispness, I would flour them but > in this recipe the flour would not be used. After 70 some years of > cooking, I do it be feel - as they say. Sorry for the confusion. Rusty > > Yes - I love scallops too. > Thanks for your input Rusty :-) Like you, I've always said that recipes etc, are a guide. I sometimes start out with a recipe, and by the time I've finished with the dish, it's completely different :-) Scallops...... Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!! !! I've got half a dozen friends flying down to Tassie from Darwin, and we're going to meet up for a whole week of riotous ramblings and (for them) lots of food, cheese, wine, and chocolate!! Scallops and oysters are high on the 'hit list' of menu items. I've got a source down there that I can get 1kg of large Tassie scallops for $20 (no shells!!)..... so I might have to give him a call and make sure he has a couple kgs for us. I can see pan seared scallops, scallops in a white cheesy sauce, scallop pies, and beer battered deep fried scallops on the menu :-) -- Peter Brisbane Australia Success isn't so difficult. Just bite off more than you can chew, then go do it. |
Looking For A Good Scallops Mornay Recipe
On Sun, 17 Feb 2013 11:31:48 +1100, Jeßus > wrote:
> Forgot what TIAD means but I'd use Gruyère rather than 'shredded Swiss > cheese'. He absolutely doesn't know what he's talking about, and that said - I'd use something like parm, romano, asiago... something in that category. JMO concerning what type of cheese, but it's the absolute truth concerning his TIAD seafood/cheese decree. -- Food is an important part of a balanced diet. |
Looking For A Good Scallops Mornay Recipe
On Sat, 16 Feb 2013 20:06:07 -0500, Rusty > wrote:
> It probably should > have read onions or shallots. Sometimes I flour scallops and sometimes > not. If I wanted to sear them for a crispness, I would flour them but > in this recipe the flour would not be used. After 70 some years of > cooking, I do it be feel - as they say. Sorry for the confusion. Rusty That's okay, Rusty. I often include a recipe from the internet that seems similar to the way I make things even if it's not exact and usually forget to say "example". There's always someone who is so cooking impaired and opinionated at the same time that all they can do is rip recipes apart. The *real* cooks who participate here don't blather on so ignorantly about what boils down to individual differences in taste/habit like that. -- Food is an important part of a balanced diet. |
Looking For A Good Scallops Mornay Recipe
On Sat, 16 Feb 2013 20:06:07 -0500, Rusty > wrote:
>On 2/16/2013 7:31 PM, Jeßus wrote: >> On Sat, 16 Feb 2013 17:00:40 -0500, Brooklyn1 >> > wrote: >> >>> > wrote: >>>> >>>> Sounds like my favorite scallop dish >>>> >>>> * Exported from MasterCook * >>>> >>>> Scallops - Coquilles St. Jacques >>>> >>>> 1/4 cup flour >>>> 3/4 pound sea scallops >>>> 1 tablespoon margarine >>> BUTTER! >> >> Absolutely. >> >>>> 2 1/2 tablespoons onion, finely chopped >>>> 1 tablespoon minced shallots >>>> 1/2 clove garlic,minced >>> CHOOSE JUST ONE! >> >> Tend to agree... maybe two would be ok. >> >>>> 1/2 cup dry white wine >>>> 1/8 teaspoon salt >>>> 1/8 teaspoon dried thyme >>>> 1/8 teaspoon ground white pepper >>>> 1/2 bay leaf >>>> 2 tablespoons shredded Swiss cheese >>> CHEESE WITH SEAFOOD = TIAD! >> >> Forgot what TIAD means but I'd use Gruyère rather than 'shredded Swiss >> cheese'. God I love scallops... > >I must admit to not making this dish for years and I did not read the >recipe carefully. I often use recipes as guides and do my own thing. I >only use butter and sometimes add a drop or two of olive oil. I would >use shallots if I had them, but otherwise use onions. It probably should >have read onions or shallots. Sometimes I flour scallops and sometimes >not. If I wanted to sear them for a crispness, I would flour them but >in this recipe the flour would not be used. After 70 some years of >cooking, I do it be feel - as they say. Sorry for the confusion. Hey, no confusion or need to apologise :) I rarely follow a recipe to the letter myself, or do things exactly the same each time. |
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