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Dungarvan Bay Pie

Submitted by: Mary on 02/25/2004
2450 views
2.84 avg rating
208 votes
 
 
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Ingredients

20 Large Scallops
2 C Heavy cream
1 t Salt
1 t White pepper
2 T Butter
1/2 lb Mushrooms, sliced

4 T Dry sherry
1 1/2 t Xanthan gum
1 lb Leftover mashed cauliflower (from recipe at Low Carb Cooking.org, Faked Mashed Potatoes)

Directions

Clean the scallops and cut in half.



Place scallops in a saucepan. Pour cream over scallops and bring to simmer. Simmer for 15 minutes.



Strain scallops, reserve liquid.



Heat 1 tablespoon of the butter and stir in the xanthan gum. Cook for 1 minute, stirring. Add cream mixture gradually, stirring all the time to avoid any lumps. Season with salt and white pepper.



Add sliced mushrooms and simmer for about 10 minutes.



Add the sherry and stir. Add the scallops. When hot, transfer to an overproof casserole dish and cover with the mashed cauliflower mixture, making sure they cover the fish mixture all the way to the edges. Dot with remaining butter and bake in a 350F degree oven for 20 to 30 minutes, until golden brown.

Servings

6

Calories

8.25

Time to prepare

30 minutes

Difficulty

Easy
 

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