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Aunt Rita's Irish Scallops in Mushroom Sauce
8 medium sea scallops
1 bay leaf
½ cup milk
1 onion, chopped
2 tablespoons butter
2 tablespoons flour
½ cup cream
1 clove garlic, crushed
½ tablespoon Irish whiskey
¼ pound small mushrooms, chopped
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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