Scallops Mornay

• butter
• flour
• 1/2 c. half and half
• 1/2 c. white wine
• 1/2 c. Parmesan cheese
• Uncle Ben's wild rice or use fettucine noodles
• scallops
• clove of garlic
• mushrooms, sliced
• large onion, sliced

1. Saute onions in butter for a few minutes.
2. Add scallops, wine and garlic.
3. After several minutes, add the mushrooms.
4. Cook just until scallops are done.
5. Remove from heat and pour juice off, saving 1/2 cup of the liquid, discard remaining.
6. I put scallops and vegetables in pan with a lid to keep warm.
7. Add 1/2 cup half and half to the reserved liquid.
8. In saucepan melt 2 tablespoons butter and add 2 tablespoon flour until smooth.
9. Slowly add cream mixture, blending constantly.
10. Cook until thick, then add Parmesan cheese.

butter, flour, white wine, parmesan cheese, uncle ben, clove of garlic, mushrooms, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746221 (may not work)