½ c Sauterne
¾ c Water
¼ tsp Onion salt
Dash Pepper
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8 oz Frozen scallops (half or quarter if large), about 1-1/2 c
½ c Sliced fresh mushrooms
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1 Tbl Butter or margarine
1-1/2 Tbl Flour
½ c Milk
¼ c Grated process Parmesan cheese
1-2 Tbls Snipped parsley
Combine wine, water, onion salt, and pepper in saucepan; simmer 5 minutes. Add scallops and mushrooms; cover; simmer 5 minutes. Remove scallops and mushrooms; set aside while preparing sauce.
Cook stock in pan until reduced to ½ c, about 15 minutes. Melt butter in another saucepan; stir in flour. Stir in fish stock and milk; cook and stir till mixture thickens and bubbles. Add cheese, stirring until melted. Season with salt and pepper if needed.
Remove from heat; add scallops and mushrooms. Spoon into a 1-quart baking dish. Bake in moderate oven (375˚) for 15 to 20 minutes. Trim with parsley.
Serves 2
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