From the Kitchen of Barbara Pomije
2 T. butter
1� T. lemon juice
� lb. mushrooms, sliced
� c. white wine
? tsp. thyme
1 bay leaf
� tsp. salt
Dash pepper
1/2 lb. fresh sea scallops (cut into smaller chunks)
1 T. butter
1 T. all-purpose flour
1/2 c. heavy cream
1 c. buttered fresh breadcrumbs
Start heating oven to 400�F. Can also be assembled, covered with plastic wrap and refrigerated until ready to bake & serve.
In 2 T. butter & lemon juice, saut� mushrooms until just tender.
If you rinse the scallops, pat dry.
Meanwhile, combine wine, thyme, bay leaf, salt, & pepper in medium saucepan. In it simmer scallops 5 minutes. (Be careful not to over cook.)
In small skillet, melt 1 T. butter; add flour; cook 2 minutes, stirring. Remove from heat. Add � cup broth with seasonings from scallops. Cook over medium heat until thickened. Add cream; quickly bring to a boil, then set aside.
Combine mushrooms, scallops and sauce. Fill 2 (16 oz) ovenproof baking cups or scallop shells. Sprinkle with breadcrumbs. Bake 8 minutes or until bubbly.
Serves: 2 (double all for 4)
Recipe Note: When I talked about this family project, John�s son Brian immediately thought this should be the one- guess that says he really likes it. This is a great, elegant dish for a dinner for two or multiply as needed for a larger dinner party. I like it because I can get it ready early and then relax and bake when I�m ready.