Seafood Mornay Recipe

• 1/2 pound scallops
• 1 1/4 lbs. shrimps, peeled and deveined
• 1/2 c dry white wine
• 2 doz. oysters
• 1/2 c. dry vermouth
• 1/4 c. plus 2 tbsp. butter
• 1 tbsp. finely minced onion
• 1/4 c. plus 2 tbsp. flour
• 3 c. lowfat milk
• 1/2 c. shredded Gryere cheese
• 1/2 c. shredded Swiss cheese
• 2/3 c. grated Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon grnd nutmeg
• 3/4 c. cracker crumbs
• 1/4 c. butter, melted
• 1/8 teaspoon paprika

1. Poach scallops and shrimp in wine 3 to 4 min, drain.
2. Repeat procedure with the oysters in vermouth.
3. Combine seafood, and spoon into six individual baking dishes.
4. Heat 1/4 c. plus 2 Tbsp.
5. butter in heavy saucepan; add in onion, and saute/fry till tender.
6. Add in flour, stirring till smooth.
7. Cook 1 minute stirring constantly.
8. Gradually add in lowfat milk, cook over medium heat, stirring constantly till thickened and bubbly.
9. Add in cheese, stirring till melted.
10. Stir in salt, pepper and nutmeg.
11. Spoon mix over seafood and sprinkle with cracker crumbs.
12. Drizzle 1/4 c. melted butter over cracker crumbs; sprinkle with paprika.
13. Bake at 350 degrees 20 to 30 min.
14. 6 servings.
15. I find you can use any kind of fish or possibly seafood.
16. I omit the oysters and use any other kind of fish.
17. I also use any kind of cheese I have available.
18. I use a large casserole and not necessarily individual baking dishes.

scallops, shrimps, white wine, oysters, butter, onion, flour, milk, gryere cheese, swiss cheese, parmesan, salt, pepper, nutmeg, cracker crumbs, butter, paprika

Taken from cookeatshare.com/recipes/seafood-mornay-53431 (may not work)