Clark Clifford's Party Scallops With Mushrooms and Wine

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Recipe by carrie sheridan

From Marny Clifford's cookbook of recipes from years of entertaining in Washington DC.

Ingredients Nutrition


  1. In a 10-quart kettle, simmer the scallops in water and their own juice for 5-6 minutes.
  2. Lift out the scallops with a slotted spoon and set aside.
  3. Pour juice into a 6-quart saucepan.
  4. 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.
  5. 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.
  6. 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.
  7. Melt the remaining cup of butter in a 10-inch skillet. Remove from heat and blend in the flour to make a paste.
  8. Add this gradually to the hot milk and juices and whisk until smooth and thickened, over medium heat.
  9. Pour this sauce over the scallops and mix thoroughly.
  10. Preheat oven to 375°F.
  11. 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.
  12. Garnish each dish with chives and serve at once.
  13. Serves 40 liberally.
  14. Mrs. Clifford served this with 2 4-1/2 lb hams; 2 tomato aspics; deep dish blueberry pie and coffee and liqueurs.
  15. You can use bay scallops instead of quartering sea scallops.

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