Scallops Mornay

• 1/2 cup sauterne
• 3/4 cup water
• 1/4 teaspoon salt
• 1 dash pepper
• 1/4 teaspoon instant minced onion
• 8 ounces frozen scallops, about 1 1/2 cups (halve or quarter if large)
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup vegetable stock
• 1/4 cup grated processed swiss cheese
• 1 -2 tablespoon snipped fresh parsley

1. Combine wine, water, salt, pepper and instant onion in saucepan; simmer 5 minutes.
2. Add scallops and mushrooms; cover; simmer 5 minutes.
3. Remove scallops and mushrooms; set aside while preparing sauce.
4. Cook stock in pan till reduced to 1/2 cup, about 15 minutes.
5. Melt butter in another saucepan; stir in flour.
6. Stir in stock and milk; cook and stir till mixture thickens and bubbles.
7. Add cheese, stirring til melted.
8. Season with salt and pepper, if needed.
9. Remove from heat; add scallops and mushrooms.
10. Spoon into two individual baking dishes.
11. Bake in moderate oven (375 degrees) for 15 to 20 minutes.
12. Garnish with parsley.

sauterne, water, salt, pepper, onion, frozen scallops, mushrooms, butter, flour, milk, vegetable stock, swiss cheese, parsley

Taken from www.food.com/recipe/scallops-mornay-265437 (may not work)