Sherried Scallops

butter	1/4 lb
mushrooms	8 oz
scallops	1 to 2 lb
flour	1/4 c
milk	1 c
ground cardamom	1 t
dry sherry	1/3 c
salt	to taste

Wash and slice the mushrooms. Melt the butter in a large pot and sauté the mushrooms at a moderately high heat. Add the scallops and sauté them briefly until some of their liquid is released. Remove the pot and drain the liquid into a sauce pan. Blend the flour into the milk then add it and the cardamom to the warm liquid in the sauce pan. Bring the sauce to a boil and cook with stirring for several minutes until the sauce thickens and the flour is cooked. Add the sherry and the mushrooms and scallops to the sauce and adjust the seasoning. Simmer until the scallops are reheated but avoid cooking the scallops until they become tough. Serve over yellow rice.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–7.