Scallops And Mushroom Pie - cooking recipe

Ingredients

1 lb. sea scallops
3/4 c. milk
3/4 tsp. salt
3 Tbsp. butter or margarine
1/4 lb. mushrooms, sliced
2 Tbsp. flour
1/4 c. sherry (dry)
2 c. hot mashed potato

Preparation

Rinse scallops under cold water.
Drain.
In medium saucepan, combine scallops, milk and salt.
Bring to a boil; reduce heat and simmer 5 minutes.
Drain, reserving milk.
Melt 2 tablespoons of butter in medium saucepan.
Add mushrooms; saute 5 minutes. Remove from heat.
Blend in flour.
Gradually stir in reserved milk.
Bring to a boiling, stirring constantly, and boil until sauce thickens.
Reduce heat and simmer 5 minutes.
Cut large scallops in half.
Add scallops to sauce.
Stir in sherry.
Return to boiling.
Pour into 11-inch gratin pan or 9-inch pie plate. Spoon mashed potato over top.
Drizzle with remaining melted butter.
Run under broiler 4 inches from heat 3 minutes or until top is slightly browned.
Serve immediately, topped with chopped parsley.
Makes 4 servings.