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