Squam Scallop Pie

• 1 clove garlic
• 1/4 c. unsalted sweet butter
• 1/2 c. minced onion
• 2 1/2 lb. sea scallops or chicken fillet pieces
• 1/4 c. any white wine
• 2 Tbsp. flour
• 1 c. half and half
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1/2 c. cracker crumbs
• 1/4 c. grated Parmesan cheese
• 1/4 c. melted unsalted butter
• parsley sprigs

1. Heat oven to 400u0b0.
2. Saute garlic in 1/4 cup butter.
3. Remove and discard garlic.
4. Saute onion until soft and clear, 5 to 7 minutes.
5. Add wine; cook 3 minutes.
6. Add scallops and saute 3 minutes.
7. Remove scallops with slotted spoon; reserve.
8. Whisk flour into pan juices and whisk in half and half.
9. Reduce heat. Cook constantly until thickened and smooth, about 2 minutes. Season with salt and pepper.
10. Place scallops in buttered 1 1/2-quart casserole.
11. Pour sauce over scallops.
12. Combine cracker crumbs, Parmesan cheese and butter and sprinkle over top.
13. Cook 15 minutes.
14. Garnish.

clove garlic, unsalted sweet butter, onion, chicken fillet, white wine, flour, salt, white pepper, cracker crumbs, parmesan cheese, butter, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000477 (may not work)