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Aunt Rita's Irish Scallops in Mushroom Sauce

8 medium sea scallops

1 bay leaf

cup milk

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

cup cream

1 clove garlic, crushed

tablespoon Irish whiskey

pound small mushrooms, chopped

Bread crumbs

Simmer the scallops, bay leaf and salt and pepper to taste in milk for 5 minutes. Remove the scallops and cut into 4 to 5 slices. Strain the milk and reserve.

Melt the chopped onion in butter. Now add flour, stir well. Gradually add heated milk and cream, crushed garlic and whiskey. Cook for 5 minutes. Lastly, add chopped mushrooms and scallops.

Butter four deep scallop shells and divide the mixture among them. Top with bread crumbs and dots of butter and brown under the broiler.

Yield: Makes 4 servings.

Source: Rita Kelleghan-Krakus, St. Bruno, Quebec, Canada



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