Shrimp and Scallops Mornay
For an elegant seafood dish, bake shrimp and scallops in a rich Mornay sauce--a thick white sauce made with half-and-half, sherry, and Parmesan cheese.
Recipe by Southern Living November 1997
For an elegant seafood dish, bake shrimp and scallops in a rich Mornay sauce--a thick white sauce made with half-and-half, sherry, and Parmesan cheese.
I cannot overstate how GOOD this recipe is!!! I've made it several times over the past couple of years, and everyone goes wild for it. High-end restaurant taste and presentation at a bargain price. The only change I made was to use evaporated milk instead of half and half--still got drop-dead delicious results. Worth the small amount of extra work for this kind of meal.