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1
Very thinly slice one Idaho potato.
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2
In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes.
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3
I)rain and reserve potato.
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4
Meanwhile, cut remaining 2 potatoes into 3/4 inch chunks.
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5
Wipe dry skillet and in same skillet, combine potato chunks, garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme.
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6
Bring to a boil, then reduce heat and simmer, covered 10 minutes.
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7
Stir in mushrooms, zucchini, stewed tomatoes and 4 tablespoons chopped parsley.
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8
Recover and simmer 6 minutes.
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9
Remove and discard bay leaf.
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10
Preheat oven to 350F (180C).
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11
Spoon mixture into a 3-qt.
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12
shallow casserole dish.
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13
Stir in fish, then Idaho Potato Cream Sauce.
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14
Arrange potatoes near rim of dish.
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15
Loosely cover with foil and bake 20 minutes or until scallops are tender and sauce is bubbly.
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16
Sprinkle remaining parsley on potato slices.
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17
Serve warm with crusty bread.
