Scallops with Mushroom Sauce

Open the scallops and remove them from their shells. Cut into slices and cook gently in the milk for about 10 minutes. Then drain well, put them in the deep mussel shells and keep them hot.

Melt the butter and sauté the mushroom slices for 3-4 minutes. Add the flour and cook for another 1-2 minutes. Add the clam broth and white wine and bring to a boil, stirring throughout.

bring to a boil. Make the sauce for 5 min and then season to taste.

Squirt a firm border of mashed potatoes around the scallops and cover them with the sauce. Heat the arranged mussels under the broiler again, let them brown slightly and garnish with a little bit of parsley.

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