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Old 09-29-2009, 12:51 PM
Status: " la recherche d'un emploi" (set 5 days ago)
 
Location: South Bay Native
13,293 posts, read 21,830,020 times
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On a recent trip to Trader Joe's I discovered a new item they apparently import from France - it is a saucy scallop/pea/mushroom concoction, and the sauce is flavored with gruyere so I am guessing it is some sort of Mornay sauce.

Does anyone have a recipe that they have actually used for something like scallops in Mornay sauce? I can google recipes based on the ingredients too, I was just hoping someone might have a tested and true recipe since scallops aren't exactly cheap and I don't want to toss my first try at this.

Thanks in advance for any advice - I am a scallop lover but I usually eat them raw in nigiri form - I've never actually cooked them and don't want to blow it.
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Old 10-03-2009, 10:23 AM
Gue
 
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Well I'm certainly going to look for this next time I go there!

I just bought their pumpkin butter spread~delish!
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Old 10-03-2009, 05:12 PM
 
Location: SoCal desert
8,093 posts, read 13,163,362 times
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I can't help with a TNT scallops in Mornay sauce -- and none of the ones on cooks.com ( Cooks.com - Recipes - Scallops Mornay ) have peas in them.

I'm looking forward to someone finding this too - it sounds YUMMY!!

As for the pumpkin spread ... Better Homes and Garden had a 'Spiced Pumpkin Butter' in their last issue that I've tried and plan on using at Thanksgiving :-)
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Old 10-05-2009, 10:50 AM
 
Location: Denver
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Here's one from allrecipes for Lobster Mornay:

Lobster Mornay Sauce - All Recipes

You could just use scallops instead and add in some frozen peas at the end.
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Old 10-06-2009, 12:54 PM
Status: " la recherche d'un emploi" (set 5 days ago)
 
Location: South Bay Native
13,293 posts, read 21,830,020 times
Reputation: 23333
Quote:
Originally Posted by HighlandsGal View Post
Here's one from allrecipes for Lobster Mornay:

Lobster Mornay Sauce - All Recipes

You could just use scallops instead and add in some frozen peas at the end.
Yum yum, yum! That recipe looks perfect for what I had in mind. I figured it couldn't be too difficult, I just wasn't sure about the assembly. I will use the recipe as posted, but I'll be using gruyere instead of parmesan.

Ummm, I am already hungry thinking about how this will turn out!
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