COQUILLES MORNAY

l lb. sea scallops
l cup sliced mushrooms
l cup white wine
2 tbsps. butter
2-2/3 tbsps. flour
l cup swiss cheese
3 tbsps. onion, chopped
l/2 tsp. tarragon
l/4 tsp. paprika
2/3 cup milk
3 tbaps. chopped parsley
l dash Tabasco sauce
In a saucepan, combine wine, l-l/2 cups water, Taasco & tarragon;
bring to a boil. Add mushrooms and scallops and simmer, covered,
until done, about 5 mins. Remove mushrooms & scallops; set aside.
Reduce liquid to one cup, about l5 mins. In a separate saucepan cook
the onions in butter until trnslucent. Add flour. Slowly add milk
and reduction liquid. Add cheese, scallops and mushrooms. Stir until
blended. Pour into casserole dish and bake at 350 for l5 mins.
Garnish with parsley. God with egg noodles or rice.
Serves 4 Prodigy