Recipe: Escalloped Scallops (using mushrooms and white wine)

ESCALLOPED SCALLOPS

"In Old Boston Fare in Food and Pictures, historian and chef Jerome Rubin chronicled the culinary life of Boston in a photographic history of New England's largest city and her people. The technique of "escalloping" is a classic preparation that usually involves cooking in a cream sauce and baking with a crumb topping. This is an adaptation of Rubin's recipe for this traditional New England dish."

1 1/2 pints (3 cups) scallops
1 cup white wine
1 pound mushrooms, sliced
1 green bell pepper, coarsely chopped
1 small onion, finely chopped
4 tablespoons butter, divided use
2 tablespoons flour
1 cup cream or whole milk
Buttered bread crumbs
1/4 teaspoon paprika

Preheat the oven to 400 degrees F.

Poach the scallops in the wine for 3 minutes and reserve the liquid. Drain, cool, and cut the scallops in half horizontally.

Saute the mushrooms, green pepper, and onion in 2 tablespoons of the butter until soft.

Make a white sauce by melting the remaining butter in a saucepan. When it's melted, whisk in the flour and cook over low heat for 2 minutes. Gradually whisk in the cream or milk and the reserved scallop liquid.

Gently combine the scallops, vegetables, and sauce in a casserole dish. Top with the bread crumbs and paprika.

Bake for 10 to 12 minutes or until golden brown and bubbling.

Makes 4 servings
Source: Mystic Seafood by Jean Kerr and Spencer Smith