Scallop Pie with Potato Crust
3 large boiling potatoes, peeled and cut into 1-inch pieces
1 pound bay scallops
11/4 cups milk
2 tbsp. butter
1 tbsp. flour
Salt and freshly ground pepper to taste
8 ounces white mushrooms, sliced
¼ cup dry sherry
Preheat oven to 350. Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash. Set aside.
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