1 1/2 lbs fresh scallops 1 cup milk salt & freshly ground black pepper to taste 1 generous tbsp butter 1 heaping tbsp all-purpose flour 1/4 lb mushrooms, sliced 1/4 cup sweet sherry 3 cups cold mashed potatoes garnish: 1 tbsp chopped parsley Cut the cleaned scallops in half if they are large and simmer them in the milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk. Melt the butter in a saucepan, add the flour, and mix well, then gradually stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, sherry, and scallops. Put into an ovenproof dish and cover the top with mashed potatoes. (You may wish to mix the potatoes with a bit of milk so that they can be spread like an icing over the scallops.) Dot with additional butter and bake in a 350 F oven until the top is gently browned, about 20 to 30 minutes. Garnish with parsley. Serves 4-5 |
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