Clark Clifford's Party Scallops With Mushrooms And Wine

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 40
• 16 lbs sea scallops, cut in quarters (reserve juice from the scallops)
• 1 cup water
• 2 large onions, chopped fine
• 2 1/4 cups butter (kerry irish gold)
• 6 lbs fresh mushroom caps, washed and sliced
• 3 1/2 quarts milk
• 1 3/4 cups flour
• salt & freshly ground black pepper
• 1 teaspoon garlic flakes
• 1/2 cup madeira wine (or more, to taste)
• 2 cups grated parmesan cheese
• 1/2 cup freshly chopped chives

Recipe

• 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. lift out onions adn add to the scallops. keep the juices in the pan.
• 5 add sliced mushrooms with 1 cup of butter and saute 5 minutes, stirring. lift out mushrooms and add them to the scallops. add these pan juices to the scallop juice.
• 6 measure all the juices and add enough milk to make 3-1/2 quarts. heat all of this to about the scalding point. do not boil.
• 7 melt the remaining cup of butter in a 10-inch skillet. remove from heat and blend in the flour to make a paste.
• 8 add this gradually to the hot milk and juices and whisk until smooth and thickened, over medium heat.
• 9 pour this sauce over the scallops and mix thoroughly.
• 10 preheat oven to 375°f.
• 11 place scallop mixture into 2 buttered dishes (13 x 8 x 2). sprinkle each dish with 1 cup of cheese and bake until sauce bubbles and the cheese is melted.
• 12 garnish each dish with chives and serve at once.
• 13 serves 40 liberally.
• 14 mrs. clifford served this with 2 4-1/2 lb hams; 2 tomato aspics; deep dish blueberry pie and coffee and liqueurs.
• 15 you can use bay scallops instead of quartering sea scallops.