Recipe of the Month:

Scallops with Mushrooms in Shells
Ingredients:
     1/2 cup Butter, softened
     1/2 cup finely chopped fresh Parsley
     500 gm fresh small Scallops
     3 Tbsp finely chopped Shallots
     1/2 cup soft Bread Crumbs
     Salt and Pepper, to taste
     1 cup thinly sliced Mushrooms
     1 Tbsp finely chopped Garlic

Directions:

1. Preheat the oven to 230 c.
   
2. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly.
   
3. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 Tbsp of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste.
   
4. Blend well. Use the mixture to fill 6 scallop shells.
   
5. Arrange the filled shells on a baking dish or
   biscuit tray.
   
6. Melt the rest of the butter and pour over the
   mixture in the shells.
   
7. Place in the oven and bake 10 minutes, then grill about 1 minute until nicely browned on top. Makes 6 servings.
   

Gardening Tips:

BLUEBELLS
Botanical name: Scilla hispanica
Family: Liliaceae
Plant/bulb type: True bulb
Planting time: Late Summer to Autumn
Height: 20cm tall.
Depth & spacing: 6cm deep & 5-10cm apart.
Aspect: Full sun to half shade. Filtered light is well
tolerated.
Soil: Well drained. Rich soil is ideal if you are going to allow the bulbs to naturalise.
Watering: Start watering when growth appears and keep soil slightly moist until foliage dies off after
flowering. It is ideal to keep bulbs relatively dry whilst dormant.
Fertilising: Top dress with a complete fertiliser each Autumn. Eg: Blood & Bone.
Flowering time: Early Spring.
After flowering care: These bulbs can be left
undisturbed for years.
Comments: Also known as the "wood hyacinth" this bulb is wonderful when planted in drifts, large clumps, pockets or pots.

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