8

large

scallops

300

ml

milk

2

pinches

salt; to taste

2

Tbs

butter

1

Tbs

flour

450

g

mushrooms; sliced

4

Tbs

white wine; medium sweet

450

g

potatoes; fresh mashed

2

pinches

pepper; to taste

1

Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid.

2

Heat tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.

3

Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer, then add the sherry or wine and finally the scallops.

4

When hot, transfer to an oven proof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.

5

Dot with the remaining butter and bake in a moderate oven, 175°C, for 20-30 minutes, or until the top is turning brown.