Fried Sea Scallops
Scallops Mornay
Fried Sea Scallops
2 pounds scallops
2 eggs, slightly beaten
1/2 cup flour
1 teaspoon salt
Dash of paprika
Wash scallops, drain and dry between folds of absorbent paper. Dip in egg,
then in seasoned flour. Fry in hot deep fat
for 2 to 3 minutes, or until golden brown; drain on unglazed paper. Serve
with Tartar Sauce. Approx yield: 6 portions.
Scallops Mornay
2 dozen scallops
2 tablespoons butter
2 tablespoons flour
1&1/2 cups milk
1/2 cup grated cheddar cheese
Salt
Pepper
2 cups hot mashed potato
Chopped parsley or paprika
Melt butter in saucepan. Stir in flour and cook until frothy. Gradually add
milk, stirring constantly until mixture boils. Add scallops to sauce.
Continue cooking for 5 minutes, stirring occasionally. Remove from heat and
stir in half the cheese. Season with salt and pepper to taste. Decorate edge
of scallop shells or ovenproof dish with mashed potato. Spoon scallop
mixture into serving shells or dish to be used. Sprinkle remaining cheese on
top. Grill until golden. Garnish with parsley. Serves 4-6.
Submitted by Kathy, Kerikeri, New Zealand
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