-
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.
-
5
Lift out onions adn add to the scallops.
-
6
Keep the juices in the pan.
-
7
Add sliced mushrooms with 1 cup of butter and saute 5 minutes, stirring.
-
8
Lift out mushrooms and add them to the scallops.
-
9
Add these pan juices to the scallop juice.
-
10
Measure all the juices and add enough milk to make 3-1/2 quarts.
-
11
Heat all of this to about the scalding point.
-
12
DO NOT BOIL.
-
13
Melt the remaining cup of butter in a 10-inch skillet.
-
14
Remove from heat and blend in the flour to make a paste.
-
15
Add this gradually to the hot milk and juices and whisk until smooth and thickened, over medium heat.
-
16
Pour this sauce over the scallops and mix thoroughly.
-
17
Preheat oven to 375F.
-
18
Place scallop mixture into 2 buttered dishes (13 x 8 x 2).
-
19
Sprinkle each dish with 1 cup of cheese and bake until sauce bubbles and the cheese is melted.
-
20
Garnish each dish with chives and serve at once.
-
21
Mrs. Clifford served this with 2 4-1/2 lb hams; 2 tomato aspics; deep dish blueberry pie and coffee and liqueurs.
-
22
You can use bay scallops instead of quartering sea scallops.
