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Cook'n with Betty Crocker 
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Scallops Mornay |
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Serves: 2 Print this RecipePrep: 25 min Cook: 25 min Chervil, a delicate herb with a slight taste of pepper and licorice, adds delicious flavor to this creamy dish. Fresh or dried tarragon, which has a more aromatic licorice flavor, makes a good substitute. 1/4 cup water or chicken broth 1 cup fresh or frozen asparagus spears, cut and thawed 2 tablespoons butter or margarine 1/2 pound bay or sea scallops 1 tablespoon all-purpose flour 1 teaspoon chopped fresh chervil or 1/4 teaspoon dried chervil leaves 2/3 cup chicken broth 3/4 cup shredded Swiss cheese (3 ounces) 1 tablespoon dry sherry or chicken broth 2 cups hot cooked fettuccini pasta or spinach fettuccine 1. Heat water to boiling in 1 1/2-quart saucepan. Add asparagus. Heat to boiling; reduce heat. Simmer uncovered about 4 minutes, stirring occasionally, until crisp-tender; drain. 2. Heat 1 tablespoon butter in same saucepan over medium-high heat until melted. Cook scallops in butter 3 to 5 minutes, stirring frequently, until scallops are white. Remove scallops from saucepan. Drain liquid. 3. Heat remaining 1 tablespoon butter in same saucepan until melted. Stir in flour and chervil. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. 4. Stir in cheese until melted. Stir in scallops, asparagus and sherry. Heat, stirring constantly, just until hot (do not boil). Serve scallop mixture over fettuccine. 1 Serving: Calories 575 (Calories from Fat 245); Fat 27g (Saturated 15g); Cholesterol 140mg; Sodium 690mg; Carbohydrate 50g (Dietary Fiber 3g); Protein 36g % Daily Value: Vitamin A 30%; Vitamin C 12%; Calcium 52%; Iron 28% Diet Exchanges: 3 Starch, 3 Lean Meat, 1 Vegetable, 3 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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