Cut the cleaned scallops in half if they are large and simmer them in the milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk. Melt the butter in a saucepan, add the flour, and mix well, then gradually stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, sherry, and scallops. Put in an ovenproof dish and cover the top with mashed potatoes (you may wish to mix with a little bit of milk so that they can be spread like an icing over the scallops.) Dot with additional butter and bake in a 350 degree oven until the top is gently browned, about 20-30 min. Garnish with parsley
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6|
|Calories from Fat: 57 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 72.8mg||22 %|
|Sodium 1134.8mg||39 %|
|Potassium 945.4mg||25 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 16.8g|
|Protein 29.2g||42 %|
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Calories per serving: 273
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