Prep 15 mins
Cook 12 mins
Had this dish in Montreal and scoured the earth for the recipe. It is not a common dish featured in recipe books. This recipe from the Purity Flour cookbook is darn close to the one in Montreal. Prep time does not include potatoes.
- 7 tablespoons butter
- 1 lb scallops
- 1⁄2 cup sliced mushrooms
- 1⁄4 cup green onion
- 1 garlic clove
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 2 cups milk
- 1⁄4 cup grated swiss cheese
- mashed potatoes (optional)
- 2 tablespoons dry white wine (optional)
- 1⁄4 cup dry breadcrumbs
- In fry pan heat until foamy 3 tbsp butter.
- Add scallops and cook until lightly browned on one side.
- Turn scallops to brown remaining side and add mushrooms, onion, and garlic.
- Cook until scallops are tender.
- In another saucepan melt 3 tabsp butter, and blend in flour, salt, and pepper.
- Gradually stir in cheese, milk, and wine.
- Cook until thichened, stirring constantly.
- Blend in scallop mixture and fill greased scallop shells or shallow casserole dish.
- If desired pipe with cooked mashed potatoes.
- Sprinkle with breadcrumbs and dot with 1 tbsp butter.
- Broil for 1 min or until top is golden brown.
- Garnish with parsley.
- Filled shells may be refrigerated until just before serving then bake in preheated 350 oven until piping hot and brown: about 12 minute.