Recipe - Scallops Mornay

One fourth cup Water or chicken broth
1 cup 1" cuts asparagas
2 tablespoon Butter
One half pound Scallops
1 tablespoon Flour
One fourth teaspoon Tarragon
2/3 cup Chicken broth
One half cup Shredded Swiss cheese
1 tablespoon Sherry
2 cup Cooked fettuccine

Heat water to boiling in large saucepan. Add asparagus. Heat to boiling
and reduce heat. Simmer uncovered about 4 minutes, stirring occasionally,
until tendercrisp; drain.

Melt 1 tbs butter in same saucepan over mediumhigh heat. Cook scallops in
butter 35 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 EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM