Creamy Broiled Scallops Mornay
- 1 teaspoon olive oil
- 6 ounces white button mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon unbleached all purpose flour
- 1 cup whole milk
- Small pinch piment d’Espelette or cayenne pepper
- Small pinch freshly grated nutmeg
- 5 tablespoons grated Gruyère, divided
- 12 ounces bay scallops
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- Lemon wedges for serving
- Produce
- Button mushrooms, white (6 ounces)
- Lemon (1)
- Parsley, fresh leaves (2 tablespoons)
- Seafood
- Bay scallops (12 ounces)
- Cooking & Baking
- All purpose flour, unbleached (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Nutmeg (1 Small pinch)
- Olive oil (1 teaspoon)
- Piment d’espelette or cayenne pepper (1 Small pinch)
- Dairy
- Butter, unsalted (1 tablespoon)
- Gruyere, grated (5 tablespoons)
- Whole milk (1 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
54.6Rating
1-100
1-100
14Tweets
16Facebook
Shares
Shares
21StumbleUpon
Views
Views
173PinterestPins
Recipe Stats
Published May 24, 2012 (9 months ago).
66 people saved this recipe.
