SouthShoreNow.ca

Ingredients:
2 cups mashed potatoes
3 tbsp butter
1 cup diced yellow or green onions
2 cups sliced button mushrooms
3 tbsp flour
1/2 cup white wine
3/4 cup 1 per cent milk
1/2 cup heavy cream or half and half
4 cups baby scallops
1 tbsp tarragon
Kosher salt and fresh ground black pepper to taste
1/3 cup grated mozzarella cheese
1/3 cup shredded Parmesan cheese
1/3 cup dry bread crumbs

Directions:
Preheat oven to 375 degrees F.

Place mashed potatoes in a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small ovenproof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.

Heat large sauté pan and melt butter at medium-high heat. Add chopped onions to pan and allow to become translucent. Add sliced mushrooms and sauté for approximately 1 minute.

Sprinkle flour all over onion and mushrooms. Gradually stir in white wine. Whisk in milk and then heavy cream. Stir until mixture begins to thicken slightly. Season with salt and pepper, add the scallops and tarragon and heat through.

Fill the centre of each potato-piped dish with the scallop-mushroom sauce until it comes just past the bottom ridge of the piped potato. Top each dish with the cheeses and sprinkle with bread crumbs. Place individual dishes on cookie sheet and place in the preheated oven. Cook for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.