4 medium potatoes
4 large green onions, or 6 thin ones
4 tablespoons (60 mL) butter
2 or 3 garlic cloves, minced
1 pound (500 g) scallops, halved (quartered, if extra large)
1 pound (500 g) white mushrooms, sliced
4 tablespoons (60 mL) flour
Salt and pepper to taste
1 cup (250 mL) light cream or milk
4 tablespoons (60 mL) sherry (optional)
2 tablespoons (30 mL) chopped fresh parsley
Peel potatoes and cut them into chunks. Boil the potatoes in salted water until tender, about 15 minutes. Chop about 2 inches (5 cm) of green onion tops; set aside.
Chop remaining green onions, including white parts. Melt 2 tablespoons (30 mL) of the butter in a large saucepan. Add green onions and minced garlic cloves, and cook for a minute or two, being careful not to brown the garlic or it will be bitter. Add scallops and mushrooms; sauté for 3 minutes.
Sprinkle flour, salt and pepper over the mixture and fold in well. Gradually add cream or milk, stirring constantly until mixture is thickened and bubbly. Add sherry, if using, and remove from heat. Turn mixture into a lightly greased 2-quart (2 L) casserole dish.
When potatoes are done, drain well and mash with remaining 2 tablespoons (30 mL) butter and reserved green onions. Season to taste with salt and pepper. Spoon over mixture in casserole; spread evenly with a fork to make ridges. Bake in a 350°F (180°C) oven until heated through and ridges are lightly browned, about 25 to 30 minutes. Garnish with chopped parsley. Makes 4 to 5 servings.