Scallops Mornay

Basic Poached Scallops

• 2 tablespoons butter
• 2 tablespoons flour
• ¼

Prepare scallops as above. Melt butter in the top of a double saucepan; stir in flour and cook over water, stirring continuously, until roux is well blended. Add cream and enough scallop liquor (about ¼ pint) to make a smooth, rich sauce. Stir in grated Gruyère cheese and poached sliced scallops