The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Scallop and Mushroom Pie
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds fresh scallops 1 cup milk salt and freshly ground black pepper to taste
1 generous tablespoon butter 1 heaping tablespoon all-purpose flour 1/4 pound mushrooms, sliced
1/4 cup sweet sherry 3 cups cold mashed potatoes



1 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 little bit of milk so that they can be spread like an icing over the scallops.) Dot with additional butter and bake in a 350 oven until the top is gently browned, about 20 to 30 minutes. Garnish with parsley.

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