| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh sea scallops; bay scallops can also be used. |
| 1/2 | lb | Mushrooms; sliced, ( use white Paris button mushrooms) |
| 1/4 | c | Sweet sherry |
| 1 | c | Milk |
| 1 | tb | Butter |
| 1 | tb | Flour |
| Salt and freshly ground black pepper to taste | ||
| 3 | c | Mashed potatoes; warm |
| 1 | tb | Butter; optional |
| 1/2 | c | Milk; water or stock |
INSTRUCTIONS
TOPPING One of the dishes favored by early immigrants to America was this delicious "pie". 1.In sauce pan heat butter and add flour and cook over med. heat for 1 minute. Add milk and sherry, stir well, making sure there are no lumps. 2.Add raw scallops and mushrooms and cook over reduced heat for 4 to 5 minutes. 3.Place mixture in an oven proof dish and cover with the mashed potato mixture, the topping, or crust in this case. Topping: In a bowl mix warm potatoes with milk and butter until smooth. Spread over the scallops and mushroom mixture. Bake in pre heated 350 degree oven for 30 minutes, or until golden. Serve hot with lots of crusty soda bread and white wine. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
A Message from our Provider:
“Better to face the truth now, than after death”