Scallops with Cucumber Sauce &
Crab Mornay

__________________________________________________

            FOOD FUNNY
__________________________________________________
Thanks to reader Linda for these:

Q: How do you repair a broken tomato?
A: With tomato paste.
        
Q: "Waiter, waiter! There's a fly in my soup!"
A: "Don't worry sir, the spider in your salad will eat it."
        
Q. What is the most romantic fruit salad?
A. A date with a peach.

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

The truth is, this dish is really all about the sauce, and I'm sure
you'll find many other uses for it.

Scallops with Cucumber Sauce

1 lb (450 g) scallops
2 Tbs (30 ml) melted butter or olive oil
1 medium cucumber, seeded and finely chopped
1/2 cup (125 ml) mayonnaise, sour cream, or plain yogurt
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Toss the scallops with the butter or olive oil and cook under a
preheated broiler or in a skillet over high heat just until the scallops
are firm and opaque, 1 to 3 minutes, depending on size. Combine
the remaining ingredients in a bowl and stir to combine. Serve the
scallops with the sauce on the side. Serves 4 to 6.

**************************************************************

You can make this recipe in a single baking dish for a homestyle
presentation, or in individual ramekins or scallop shells for a
more elegant appearance.

Crab Mornay

4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 lb (225 g) shredded Gruyere, Swiss, Cheddar, or cheese of your choice
1 lb (450 ml) cooked crab meat

Cook the butter and flour in a saucepan over moderate heat, stirring
frequently, for 3 minutes. Stir in the milk and bring to a boil,
stirring frequently. Season with salt, pepper, and nutmeg. Add half the
cheese and stir until the cheese is melted and the sauce is smooth.
Place the crab in a greased baking dish or divide it between 4 to 6
greased individual oven-proof serving dishes. Top with the sauce and the
remaining cheese. Bake in a preheated 350F (180C) oven until the sauce
is bubbling and lightly browned on top, 20 to 30 minutes. Serves 4 to 6.
Received on Thu May 17 07:22:36 2007