Scallop and mushroom pie

Yield: 1 Servings

Measure Ingredient
1½ pounds Fresh sea scallops; bay scallops can also be used.
½ pounds Mushrooms; sliced, ( use white Paris button mushrooms)
¼ cup Sweet sherry
1 cup Milk
1 tablespoon Butter
1 tablespoon Flour
Salt and freshly ground black pepper to taste
3 cups Mashed potatoes; warm
1 tablespoon Butter; optional
½ cup Milk; water or stock

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@...> on Feb 18, 1998

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