Ingredients
-2 lbs of scallops (fresh fish market)
-1 1/2 lbs of mushrooms, fresh
-2 boxes (12) Pepperidge Farm Patty Shells
-Swiss Cheese ( enough to sprinkle on top)
-1 stick of butter (no margarine!)
-3 heaping Tbl flour
-half and half
-1 Tbl chopped parsley
Instructions
1 - Simmer the scallops cut in pieces slowly in a seasoned broth (shrimp broth). Make a Bechamel sauce; combine flour and the stick of butter in sauce pan. Add 3 - 4 Tbl of scallop broth. Add half and half stirring until sauce is smooth and thick.
2 - Cut mushrooms in small pieces and cook in some butter and a little salt. If they get too juicy, drain. Add the mushrooms and scallops to the Bechamel sauce. Add parsley.
3 - Bake the shells according to the package directions. Remove tops and a little of the dough from the inside to make room for the filling. Fill with the sauce, sprinkle with cheese and replace the tops. Return the to the oven just to melt the cheese.
OK, substitutions...we didn't have any pastry shells so we just used wheat toast. Also, I didn't have enough cheese (my fault). Other than that, this is a delicious, quick meal. As always, 5 stars
*****
I wonder how it would taste different if you made the popover shells and filled them with the sauce. Calorie content wouldn't be as high as the puff pastry. Just thinking. This is on the menu for mid week next week.
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