1 lb. sea scallops
3/4 c. milk
1/4 tsp. salt
3 tbsp. butter
1/4 lb. mushrooms, sliced
2 tbsp. flour
1/4 c. dry sherry
2 c. hot seasoned freshly mashed potato

1. Rinse scallops well under cold water. Drain.

2. In medium saucepan combine scallops, milk and salt. Bring to boiling; reduce heat and simmer 5 minutes; drain reserving milk.

3. Melt 2 tablespoons butter in medium saucepan. Add mushrooms. Saute 5 minutes. Remove from heat. Blend in flour. Gradually stir in reserved milk.

4. Bring to boiling, stirring constantly and boil until sauce thickens, reduce heat and simmer 5 minutes.

5. Cut large scallops in half. Add all scallops to sauce. Stir in sherry. Return to boiling. Pour into 11 inch gratin pan or 9 inch pie plate.

6. Spoon mashed potato over top. Drizzle with remaining butter melted.

7. Run under broiler, 4 inches from heat, 3 minutes or until top is slightly browned.

8. Serve immediately, topped with chopped parsley if desired. Makes 4 servings.