Baked Scallops in Shells

Ingredients

• 1 pint or 1 quart
• little white wine
• 4 their quantity of _minced onion
• red pepper
• salt
• white sauce
• breads crumbs
• moistened in melted Crisco
• lemon slices
• parsley

Method

1. 1

   Cook scallops in white wine until done.

2. 2

   Drain, cut in quarters, and add minced onion fried until tender, but not brown.

3. 3

   Moisten with white sauce, season with red pepper and salt, heap high in scallop shells, cover with bread crumbs moistened in melted Crisco, and brown in hot oven.

4. 4

   Garnish with lemon slices and parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 138. The excerpt below is the record exactly as published.

Baked Scallops in Shells Chicken Souffle Fried Celery Latticed Potatoes Watercress andGreen Pepper Salad Meringues Glaces Coffee *Baked Scallops in Shells—Take de- sired quantity of fresh scallops— 1 pint or 1 quart, and cook them in little white wine until done. Drain, cut in quarters, and add to them 4 their quantity of _minced onion fried until tender, but not brown. Moisten with white sauce, season with red pepper and salt, heap high in scallop shells, cover with breads crumbs moistened in melted Crisco, and brown in hot oven Garnish with lemon slices and parsley

Cook this with the app: pantry check, scaling, and the assistant.