Ingredients

• 3 lbs. scallops
• 2 ea. green peppers, chopped very fine
• 6 oz. mushrooms, chopped very fine
• 3 oz. onions, chopped finely
• 12 oz. butter
• 3 oz. pimentos, chopped
• 1/2 cup sherry wine
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup (scant) flour
• 2 1/2 cups milk (hot)

Method

1. Rinse and pat dry the scallops. Saute green peppers, mushrooms and onions in 6 oz. butter until onion is tender. Add pimentos and keep hot.
2. In sauce pan, melt the balance of butter, add salt and pepper, and stir in flour. Add hot milk and cook, stirring until sauce is smooth and thickened. Stir in sherry.
3. Pour boiling water over scallops and poach for 5 minutes (do not boil).
4. Combine the scallops and sauce. Serve very hot.