Seafood cookery in North Carolina

Thaw frozen scallops. Remove any shell particles and wash. Alternate scallops, squares of bacon, mushrooms, and green pepper on 6 skewers, 7 inches each. Place on a greased broiler pan. Combine butter and seasonings. Brush kabobs with seasoned butter. Broil about 3 inches from source of heat for 5 minutes. Turn carefully, brush other side with seasoned butter, and broil 3 to 5 minutes longer. Serves 6. Scallop Croquettes 1 lb. scallops, fresh or frozen Dash pepper Va cup butter or margarine, melted 2 eggs, beoten Va cup flour 2 tbsp. sherry Vi tsp, salt Vi cup dry bread crumbs Thaw frozen scallops. Remove any shell particles and wash. Chop scallops. Cook scallops in butter for 3 to 4 minutes, stirring occasionally. Blend in flour and seasonings. Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly. Add sherry. Place mixture in a shallow pan and cool. Divide into 12 portions. Shape into cones and roll in crumbs. Chill in refrigerator for several hours. Fry in a basket in deep fat, 375° F., for 2 to 3 minutes or until brown. Drain on absorbent paper. Serves 6. Scallop Fritters 1 lb. scallops, fresh or frozen Va cup milk 1 cup pancake mix 1 egg, beaten 1 tsp. baking powder 1/3 cup crushed pineapple, drained Vi tsp. salt 2 tbsp. butter or other fat, melted Dash nutmeg Thaw frozen scallops. Remove any shell particles and wash. Grind scallops. Sift dry ingredients together. Combine milk, egg, pineapple, and butter. Add gradually to the dry ingredients; stir only until batter is smooth. Add scallops. Drop by tablespoonfuls into deep fat, 325° F. Fry approximately 4 to 5 minutes or until brown. Drain on absorbent paper. Make 30 fritters. Serves 6. Fried Scallops Deep-Fat Fried Fry scallops in a basket in deep fat, 350° F., for 2 to 3 minutes or until brown. Drain on absorbent paper. Serves 6. Pan-Fried Place scallops in a heavy frying pan which contains about Vs inch of fat, hot but not smoking. Fry at moderate heat. When scallops are brown on one side, turn carefully and brown the other side. Cooking time approximately 4 to 6 minutes. Drain on absorbent paper. Serves 6. Scallop Bisque 1 lb. scallops, fresh or frozen 1 Va tsp. salt 1 can (4 ozs.) mushroom stems and Dash pepper pieces, drained '4 cup flour Va cup butter or margarine, melted 1 qt. milk 1/2 tsp. powdered mustard Paprika Thaw frozen scallops. Remove any shell particles and wash. Grind scallops and mushrooms. Combine butter, mustard, salt, and pepper. Cook scallop mixture in seasoned butter for 3 to 4 minutes, stirring occasionally, blend in flour. Add milk gradually and cook until thick, stirring constantly. Serve with paprika sprinkled over the top. Serves 6. Scallop Salad % lb. cooked scallops Vl cup French dressing tbsp. chopped onion Vi tsp. salt '/z cup chopped celery Dash pepper '/2 cup chopped cucumber Lettuce 1/3 cup sliced radishes Tomato wedges Chop scallops. Chill. Combine remaining ingredients except lettuce and tomatoes. Serve on lettuce; garnish with tomato wedges. Serves 6. Spanish Sauce 2 large green peppers, chopped 1 clove garlic, chopped 1 largs onion, chopped 4 tbsp. bacon fat 4 cups canned tomotoes 1 fbsp. Worcestershire sauce 1 tsp. dry mustard Dash cayenne IVi tsp. salt