"SUSAN ARKWRIGHT holds slot the entree winner, Gran of Seallops
“and Mushrooms.;

ay, 25, 1988 ~ North Shore News:

oe

Gratin. of Scallops and Mushrooms.

"WINNER ©

Susan Arkwright’s
Gratia of Scallops .
and Mushrooms
Serves ‘eight
; This: is a delightful light” yet
creamy way:to. prepare: scallops.

‘Instead of fresh scallops, frozen .

may be. used.

” Wy cup butter or margarine. a

1 green pepper, cut into. short’:
“slivers.” ;
“1 medium onion, finety chopped
- ¥: Ib. mushrooms, sticed |

”  thsp. butter -

a Vs cup flour
“Ws typ. salt 7
"Ve tsp. white pepper
2M cups light cream Oy ;
2 thsp. grated Parmesan cheese

% tsp. paprika’

‘pinch ground nutmeg

tb. scallops ,
VY cup dry, white wine
Y cup fine dry bread crumbs

‘Heat oven to 450°F (230 C).,
Butter cight large scallop shells
or individual baking dishes.
_ Heat. 4% cup. butter “in heavy

saucepan .and add green pepper.
and onion, Stir over medium high,

* heat for three minutes. ‘Turn heat
“to high and add mushrooms. Stir”
three mins. more then add two’ ta-

. blespoons butter and sprinkle in ©;
flour, salt and ‘pepper. Stir .two a

minutes over “iow ‘heat,’ then
‘remove from heat-and add cream:

_ cheese, ‘paprika and a: pinch. of . ’

“ nutmeg, stirring to blend well.
~ Return to medium high heat-and ©:
stir’ until, sauce -is just boiling.
Reduce heat and ‘stir until thick
and smooth, about ‘five mins... |
Remove: from heat and_ stir ;in
scallops (cut. large ones in half) and
wine. and then : spoon . into
prepared dishes. *: %
Sprinkle with a mixture of bread .

‘crumbs and two tablespoons butter,

(melted). a .

Refrigerate at “this. point - if .
desired. Bake 12 to’ 15 mins. if.
already warm, 15 to 20 minutes if
cold, or until: lightly browned ‘and ‘
» bubbling well. ; . a

Tepi 1s ‘minutes.
Total time: 55 minutes. |
Ys cup sour cream

Ya' cup mayonaaise

; Ba dyes gy .
“Pork and Mushroom Brochettes a

1 inch ‘fresh ginger, finely grated
i3 garlic cloves, chapped «. :