Shrimp and Scallops Mornay

Shrimp and Scallops Mornay
Photo by Ralph Anderson

Ingredients

  • 2 (8-ounce) packages fresh mushrooms, sliced
  • ¼ cup minced shallots
  • ½ teaspoon salt
  • 3 tablespoons dry sherry
  • 1 ½ pounds unpeeled, large fresh shrimp
  • 1 cup butter or margarine, divided
  • ¼ teaspoon ground white pepper
  • + 8 more ingredients
    • Pinch of ground nutmeg
    • 1 teaspoon Dijon mustard
    • 2/3 cup grated Parmesan cheese
    • 1/3 cup all-purpose flour
    • 2 ½ cups half-and-half
    • 1 ½ pounds sea scallops
    • 1 tablespoon lemon juice
    • 2/3 cup shredded Swiss cheese

Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and sauté 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender. Transfer to a bowl. Peel shrimp; devein, if desired. Melt 4 tablespoons butter in Dutch ...

View full recipe at My Recipes

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