SCALLOP PICTURE RECIPES

Steps:

• Pre heat over to 375 degrees, grease or spray a 9" pie plate.
• Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
• In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
• In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
• Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
• Note.
• The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

Steps:

• Gather your ingredients.
• Add the bacon to a sauté pan.
• Cook until crispy.
• Chef’s Note: Leave the pan, as is… we’ll be using it for the scallops.
• Dice and reserve the bacon.
• Dice the apple, and reserve.
• Dice the tomato, and reserve
• Slice the avocado in half, and remove the seed.
• Slice the avocado with a pairing knife into cubes.
• Add the avocado to a bowl and reserve.
• Add the apple, bacon, tomato, and avocado to a bowl.
• Add the juice of half a lemon, and a tablespoon of olive oil, and mix.
• Remove all the moisture from the scallops and add to the pan that cooked the bacon.
• With the pan on medium heat, cook one side for three minutes.
• Turn the scallops over, and cook for an additional three minutes.
• Take 1/2 cup of the avocado/apple mixture and add to a plate.
• Chef’s Note: If you have a tower container, use it.
• Press down and make look nice.
• Add a scallop to the top, and some decoration.
• Serve warm. Enjoy.
• Keep the faith, and keep cooking.