| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Irish |
Seafood, Irish |
6 |
Servings |
INGREDIENTS
| 8 |
lg |
Scallops* |
| 300 |
ml |
Milk |
| 2 |
|
Salt and pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1/2 |
lb |
Mushrooms, sliced |
| 4 |
tb |
Med.sweet white wine |
| 1 |
lb |
Fresh mashed potatoes |
INSTRUCTIONS
Directions: * Or 4 scallops and an equal amount of any white fish. Or more
scallops, if you like. Clean the scallops and cut in half, then simmer in
the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of
the butter and stir in the flour, cook for about a minute, stirring, then
add the milk gradually, stirring all the time to avoid lumps. Season with
salt and pepper, add the sliced mushrooms and simmer for about 10 minutes
longer; then add the sherry or wine and finally the scallops. When hot,
transfer to an ovenproof dish and cover with mashed potatoes, making sure
they cover the fish right to the edges. Dot with the remaining butter and
bake in a moderate oven, 350F, for 20-30 minutes, or until the top is
turning brown.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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