Scallops And Mushroom Pie

• 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

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

milk, salt, butter, mushrooms, flour, sherry, hot mashed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690660 (may not work)