Scallop Stew

Ingredients

• 1 stick butter
• 1 lb onions thinly sliced
• 12 lb mushrooms thinly sliced
• 2 lb scallops
• 4 c milk
• 12 tsp Dijon mustard
• 14 c cream sherry
• 1 Tbsp chopped parsley
• freshly ground pepper

Directions

1. Heat the butter in a heavy pot and stir in the onions and mushrooms
2. Cook them slowly stirring occasionally for 20 to 25 minutes or until soft
3. Add the scallops and cook for 3 minutes stirring constantly
4. Add milk and meat slowly without boiling Stir in the mustard sherry and parsley
5. Sprinkle with freshly ground pepper just before serving
6. Serve with crusty French bread and chilled frascati wine