Coquilles Mornay

• 1 lb. sea scallops
• 1 c. sliced mushrooms
• 1 c. white wine
• 2 Tbsp. butter
• 2 2/3 Tbsp. flour
• 1 c. Swiss cheese
• 3 Tbsp. chopped onion
• 1/2 tsp. tarragon
• 1/4 tsp. paprika
• 2/3 c. milk
• 3 Tbsp. chopped parsley
• dash of Tabasco sauce

1. In a saucepan, combine wine, 1 1/2 cups water, Tabasco and tarragon; bring to a boil.
2. Add mushrooms and scallops; simmer, covered, until done, about 5 minutes.
3. Remove mushrooms and scallops; set aside.
4. Reduce liquid to 1 cup, about 15 minutes. In a separate saucepan, cook the onion in butter until translucent.
5. Add flour.
6. Slowly add milk and reduced liquid.
7. Add cheese, scallops and mushrooms; stir until blended.
8. Pour into individual ramekins; bake at 350u0b0 for 15 minutes.
9. Garnish with parsley.
10. Good with egg noodles or rice.

mushrooms, white wine, butter, flour, swiss cheese, onion, tarragon, paprika, milk, parsley, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210477 (may not work)