Shrimp and Scallops Mornay

Shrimp and Scallops Mornay Recipe
Photo: Ralph Anderson
For an elegant seafood dish, bake shrimp and scallops in a rich Mornay sauce--a thick white sauce made with half-and-half, sherry, and Parmesan cheese.

Yield:

10 servings

Recipe from

Southern Living

Ingredients

1 cup butter or margarine, divided
1/4 cup minced shallots
2 (8-ounce) packages fresh mushrooms, sliced
1 tablespoon lemon juice
1 1/2 pounds unpeeled, large fresh shrimp
1 1/2 pounds sea scallops
2 1/2 cups half-and-half
1/3 cup all-purpose flour
2/3 cup grated Parmesan cheese
3 tablespoons dry sherry
1 teaspoon Dijon mustard
Pinch of ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2/3 cup shredded Swiss cheese

Preparation

Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and sauté 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender. Transfer to a bowl.

Peel shrimp; devein, if desired.

Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture.

Bring scallops and half-and-half to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque. Pour through a wire-mesh strainer into a small bowl; add scallops to mushroom mixture. Reserve half-and-half.

Drain any liquid from mushroom mixture. Add liquid to reserved half-and-half.

Melt remaining 6 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half mixture; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Parmesan cheese and next 5 ingredients; cook, whisking constantly, 3 minutes or until cheese melts and sauce is smooth. Remove from heat; stir in mushroom mixture.

Spoon into 10 lightly greased shell-shaped baking dishes or individual serving bowls, and sprinkle evenly with shredded Swiss cheese. Place on 2 (15- x 10-inch) jellyroll pans.

Broil 5 1/2 inches from heat (with electric oven door partially open) 8 minutes or until Swiss cheese is golden and mixture is bubbly. Serve immediately.

Note: Mixture may be prepared a day ahead and chilled. Broil just before serving.

John Leonard, Wilmington, North Carolina,

Southern Living

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note