Serious Eats: Recipes
Creamy Broiled Scallops Mornay
Little bay scallops and baby button, or Paris, mushrooms are broiled under a rich blanket of velvety béchamel woven with just a touch of melted Gruyère. The bubbling top is brown and luscious, the scallops are soft and sweet, and the mushrooms are meaty and hearty. Who says you can't eat cheese with fish? They're crazy!
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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