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.
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