Prep 40 mins
Cook 20 mins
From Marny Clifford's cookbook of recipes from years of entertaining in Washington DC.
- 16 lbs sea scallops, cut in quarters (reserve juice from the scallops)
- 1 cup water
- 2 large onions, chopped fine
- 2 1⁄4 cups butter (Kerry Irish Gold)
- 6 lbs fresh mushroom caps, washed and sliced
- 3 1⁄2 quarts milk
- 1 3⁄4 cups flour
- salt & freshly ground black pepper
- 1 teaspoon garlic flakes
- 1⁄2 cup madeira wine (or more, to taste)
- 2 cups grated parmesan cheese
- 1⁄2 cup freshly chopped chives
- In a 10-quart kettle, simmer the scallops in water and their own juice for 5-6 minutes.
- Lift out the scallops with a slotted spoon and set aside.
- Pour juice into a 6-quart saucepan.
- In a 12-inch skillet, saute the onions in 1/4 cup butter until they are golden. Lift out onions adn add to the scallops. Keep the juices in the pan.
- Add sliced mushrooms with 1 cup of butter and saute 5 minutes, stirring. Lift out mushrooms and add them to the scallops. Add these pan juices to the scallop juice.
- Measure all the juices and add enough milk to make 3-1/2 quarts. Heat all of this to about the scalding point. DO NOT BOIL.
- Melt the remaining cup of butter in a 10-inch skillet. Remove from heat and blend in the flour to make a paste.
- Add this gradually to the hot milk and juices and whisk until smooth and thickened, over medium heat.
- Pour this sauce over the scallops and mix thoroughly.
- Preheat oven to 375°F.
- Place scallop mixture into 2 buttered dishes (13 x 8 x 2). Sprinkle each dish with 1 cup of cheese and bake until sauce bubbles and the cheese is melted.
- Garnish each dish with chives and serve at once.
- Serves 40 liberally.
- Mrs. Clifford served this with 2 4-1/2 lb hams; 2 tomato aspics; deep dish blueberry pie and coffee and liqueurs.
- You can use bay scallops instead of quartering sea scallops.