Sauces recipes

Pan Seared Sea Scallops Over Portobello With Mornay Sauce

Course : Sauces
Serves: 4

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Ingredients:

2 pounds sea scallops

2 large portobello mushrooms -- stemmed, cleaned, sauteed

2 pounds fresh spinach - flat leaf

1 tablespoon chopped shallots

1/2 cup white wine

1 cup heavy cream

1/2 Cup grated gruyere

1 teaspoon roux

1/2 Cup flour - to dredge

5 teaspoons clarified butter

Preparation / Directions:

Heat 1 tsp butter in saucepan. Saute shallots 'til tender. Add wine, reduce by half. Add cream and roux. When sauce begins to thicken add cheese - incorporate. Salt and Pepper to taste, keep warm. Clean and saute spinach - Plate Slice mushrooms on a severe bias, spread over spinach Dredge scallops, shake off excess flour. Saute perhaps 1 1/2 - 2 minutes each side. Place scallops on mushrooms, drizzle Mornay randomly over plat

Nutritional Information:

493 Calories (kcal); 29g Total Fat; (55% calories from fat); 41g Protein; 11g Carbohydrate; 170mg Cholesterol; 393mg Sodium

Pan Seared Sea Scallops Over Portobello With Mornay Sauce

Ingredients:

Preparation / Directions:

Nutritional Information:

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