SeaFood Mornay

By Newfie



1 lb. fresh or frozen scallops

1/4 cup. butter

2 tbsp. chopped onion

5 tbsp. flour

2 1/4 cup. milk

1 lb. salmon

3/4 tsp. salt

2 oz. shredded Gruyeres cheese

2 eggs yolks

1/4 cup. evaporated milk

white wine (optional)

buttered crumbs



Drain and dry scallops and slice in half across the grain. Melt better and add onion and scallops. stir-fry about 3 minutes. Remove from pan. Add flour to fat in pan and stir until fat disappears. Add milk gradually and cook over low heat until smooth and thick. Drain salmon juiced into sauce. Add salt and cheese and stir. Add egg yolks mixed with evaporated milk and cook 2-3 minutes. Dilute with white wine. Taste for seasoning.
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