Seafood cookery from Carteret County kitchens

1 tablespoon bacon fat or butter 2 tablespoons water mixed well with 1 tablespoon flour (for thickening) Stew scallops in water and seasoning until they come to a good boil. Add thickening. Continue cooking for a few minutes. Remove from stove and serve. Fannie Nichols Sound View Club SCALLOPED SCALLOPS 2 cups fresh bread crumbs 1 pint cream (2 cup dry white wine may be substituted 1 quart scallops Y2 cup butter or margarine, for cream) melted 1 teaspoon salt % teaspoon pepper 1/4 teaspoon nutmeg corn flakes Boil scallops in very little water (barely enough to cover) for 3 minutes. Drain, save liquid (when liquid cools, add to cream with nutmeg). Stir bread crumbs into melted butter. In casserole, place alternate layers of scallops and buttered bread crumbs; salt and pepper each layer. Sprinkle top with corn flakes. Pour over them the cream and water mixture. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake 10 minutes longer at 400 degrees. Mrs. W. W. Blodgett Sound View Club SCALLOP FRITTERS 1 pint scallops 3 4 cup flour /2 teaspoon salt /2 teaspoon pepper 1 teaspoon baking powder 1 egg 3 or 4 tablespoons water (enough to make a medium batter) Chop scallops. Beat in egg. Add flour, salt, pepper, baking powder, and water if necessary to thin batter. Fry in hot skillet. Makes about 10. or 12 fritters. Fannie Nichols Sound View Club FRIED SCALLOPS 1 pound scallops, fresh or salt to taste frozen pepper to taste | flour deep fat Thaw frozen scallops. Drain well. Season to taste. Sprinkle with. flour and drop in deep fat. Fry only until scallop turns a golden brown. Do not overcook. Drain well and serve. Mrs. Osborne G. Pigott Gloucester Club BROILED SCALLOPS 1% pounds scallops, fresh or 2 tablespoons chopped parsley frozen 3/4 cup butter or margarine, 1/3cup butter or margarine, melted melted 3 tablespoons lemon juice /2 teaspoon salt dash white pepper dash paprika Thaw frozen scallops. Remove any shell particles and wash. Cut large scallops in half. Place on a greased broiler pan. Combine butter, salt, pepper, and paprika. Brush scallops with seasoned butter. Broil about 3 inches from source of heat: for 3 to 4 minutes. Turn carefully. Brush other side with seasoned butter and broil 3 to 4 minutes longer. Sprinkle with parsley. Combine butter and lemon juice; serve with scallops. Serves 6. DEVILED SCALLOPS 1 pound scallops 1 clove garlic, chopped 2 tablespoons butter, melted 2 tablespoons flour /2 teaspoon dry mustard 2 teaspoons horseradish ’ teaspoon celery salt 2 tablespoons chopped parsley 1 tablespoon lemon juice dash of pepper 2 tablespoons butter, melted % cup soft bread crumbs Chop scallops. Cook garlic in butter until tender, blend in flour and seasonings. Add scallops and cook 4 to 5 minutes, stirring constantly. Place in six well-greased, individual shells or six-ounce custard cups. Combine butter and crumbs, sprinkle over top of each shell. Bake in moderate oven, 350 degrees, 15 to 20 minutes or until brown. Serves 6. Mrs. C. J. Hellen Atlantic Club SCALLOP OR CLAM FRITTERS 1% cups diced scallops or clams 2 eggs, mixed with % cup milk Add scallops (or clams) to egg and milk mixture. Stir in flour until the mixture reaches: the consistency of pancake batter. Drop by spoonfuls into hot shallow fat and cook until lightly browned. Mrs. Earnest Wharton SCALLOP VEGETABLE SALAD 1% pounds scallops, fresh 1/4 cup chopped onion or frozen 1/4 cup chopped green pepper 1 quart boiling water 1 tablespoon chopped pimiento 2 tablespoons salt Marinade 1 can (1 pound) cut green beans, 6 lettuce cups drained 1 cup sliced celery