Scallop Thermidor

Scallop thermidor.
  • 1 batter adapted scallops
  • 1 can (4 ounces) augment stems and pieces, drained
  • 1/4 cup adulate or margarine, melted
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon delicate mustard
  • Dash cayenne pepper
  • 2 cups milk
  • 2 tablespoons chopped parsley
  • Grated Parmesan cheese
  • Paprika
  1. Cut ample scallops in half.
  2. Fry mushrooms in adulate for 5 minutes.
  3. Blend in abrade and seasonings.
  4. Add milk gradually and baker until thick, active constantly.
  5. Add scallops and parsley.
  6. Place in 6 able-bodied greased, alone shells or 5-ounce custard cups.
  7. Sprinkle with cheese and paprika.
  8. Bake in a hot oven, 400° F, for 10 to 15 account or until cheese browns.
Serves 6.

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