Ingredients

1-1/2 lbs. scallops

1-1/2 cups half & half

4 Tbs. butter

1/2 lb. mushrooms, sliced

2 shallots, minced

1-1/2 heaping Tbs. flour

1/4 cup sweet sherry or cognac

8 oz. frozen peas & carrots, thawed

3 cups mashed potatoes

1 Tbs. fresh parsley, chopped

1/4 tsp. sweet paprika

Salt & pepper, to taste

Preparation

  1. Preheat oven to 350 degrees. Sauté mushrooms and shallots in 1-1/2 Tbs. butter, over medium heat, until just golden.
  2. If using sea scallops, remove the tough muscle and cut each scallop in half.
  3. Place scallops in saucepan with half & half and salt and pepper bring to a boil, then lower heat to simmer for 5 minutes.
  4. Drain scallops, reserving half & half.
  5. Grease inside of an ovenproof casserole dish with 1/2 Tbs. butter. Place scallops in casserole and cover with sautéed mushrooms and shallots. Sprinkle peas and carrots on top.
  6. Melt 1-1/2 Tbs. butter in saucepan. Add flour and mix well. Gradually stir in warm reserved half & half until all lumps have disappeared.
  7. Add sherry or cognac then pour liquid over scallops in casserole.
  8. Spread top with mashed potatoes to seal casserole dish. Dot with remaining 1/2 Tbs. butter and sprinkle with paprika.
  9. Bake in oven until potatoes are slightly browned, (20-30 minutes).
  10. Garnish with parsley and serve.