1. Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes. 2. Strain, reduce the liquid cooking for 5 more minutes. 3. Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. 4. Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish. 5. When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. 6. Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown. 7. 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry. 8. 3?18/11 I made it this yer topped with Recipe #367251. 9. I also did add scallions and green peas. ---------------------------------------------------------------------------
Nutrition
Ingredients
