Scallops Mornay - cooking recipe

Ingredients

1/2 cup sauterne
3/4 cup water
1/4 teaspoon salt
1 dash pepper
1/4 teaspoon instant minced onion
8 ounces frozen scallops, about 1 1/2 cups (halve or quarter if large)
1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup vegetable stock
1/4 cup grated processed swiss cheese
1 -2 tablespoon snipped fresh parsley

Preparation

Combine wine, water, salt, pepper and instant onion in saucepan; simmer 5 minutes.
Add scallops and mushrooms; cover; simmer 5 minutes.
Remove scallops and mushrooms; set aside while preparing sauce.
Cook stock in pan till reduced to 1/2 cup, about 15 minutes.
Melt butter in another saucepan; stir in flour.
Stir in stock and milk; cook and stir till mixture thickens and bubbles.
Add cheese, stirring til melted.
Season with salt and pepper, if needed.
Remove from heat; add scallops and mushrooms.
Spoon into two individual baking dishes.
Bake in moderate oven (375 degrees) for 15 to 20 minutes.
Garnish with parsley.