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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Had this dish in Montreal and scoured the earth for the recipe. It is not a common dish featured in recipe books. This recipe from the Purity Flour cookbook is darn close to the one in Montreal. Prep time does not include potatoes. Ingredients:
7 tablespoons butter |
1 lb scallops |
1/2 cup sliced mushrooms |
1/4 cup green onion |
1 garlic clove |
3 tablespoons flour |
1/2 teaspoon salt |
1 pinch pepper |
2 cups milk |
1/4 cup grated swiss cheese |
mashed potatoes (optional) |
2 tablespoons dry white wine (optional) |
1/4 cup dry breadcrumbs |
Directions:
1. In fry pan heat until foamy 3 tbsp butter.
2. Add scallops and cook until lightly browned on one side.
3. Turn scallops to brown remaining side and add mushrooms, onion, and garlic.
4. Cook until scallops are tender.
5. In another saucepan melt 3 tabsp butter, and blend in flour, salt, and pepper.
6. Gradually stir in cheese, milk, and wine.
7. Cook until thichened, stirring constantly.
8. Blend in scallop mixture and fill greased scallop shells or shallow casserole dish.
9. If desired pipe with cooked mashed potatoes.
10. Sprinkle with breadcrumbs and dot with 1 tbsp butter.
11. Broil for 1 min or until top is golden brown.
12. Garnish with parsley.
13. Filled shells may be refrigerated until just before serving then bake in preheated 350 oven until piping hot and brown: about 12 minute.
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