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Scallop Pie with Potato Crust

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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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