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1/2 pound fresh mushrooms, sliced 1 medium onion, sliced 1 tablespoon butter or margarine 1 pound fresh scallops 1/4 cup dry sherry 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 cup half-and-half 1/2 teaspoon salt 1/8 teaspoon white pepper 4 frozen patty shells, baked Saute mushrooms and onions in 1 tablespoon butter until tender. Add scallops and sherry; bring to a boil. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally. Melt 3 tablespoons butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half- and-half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and pepper. Add sauce to scallops, stirring gently; cook uncovered, just until heated. Spoon filling into patty shells. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |