Baked Scallops (Variations for Dieters)

Ingredients

• scallops
• cream
• white wine
• cracker or cornflake crumbs
• Worcestershire sauce
• butter

Method

1. 1

   Drain and dry scallops (completely thawed if frozen ones are used).

2. 2

   Dip in cream seasoned with white wine and roll in cracker or cornflake crumbs.

3. 3

   Arrange on cookie sheet (well greased with butter) or on Teflon pan.

4. 4

   Let them set for 15 minutes or more so that crumbs will adhere to scallops.

5. 5

   Bake in 375 degree oven for about 10 minutes and serve at once to prevent toughness.

6. 6

   Do not overcook.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 1. The excerpt below is the record exactly as published.

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 melte 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 scal- lops. 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 mod- erate 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 Thaw frozen scallops; rinse with cold water to remove any shell par- ticles. Place in boiling salted water. Cover and return to the boiling point. Reduce heat and simmer for 3 to 4 minutes, depending on size. Drain and cool. Slice scallops. Combine all ingredients except lettuce. Cover and let stand in refrigerator for at least one hour. Drain. Serve in lettuce cups. Serves 6. MARINADE /2 cup cider vinegar dash pepper 1 tablespoon sugar 1/4 cup olive oil or salad oil 1/4 teaspoon salt Combine vinegar, sugar, salt, and pepper. Add oil gradually, blend- ing thoroughly. Jo McCabe SCALLOP RAREBIT 1 pound scallops, fresh or 2 tablespoons butter or frozen margarine, melted 2 tablespoons flour 1 teaspoon salt dash pepper 2/3 cup water 1/3 cup catsup 1 tablespoon prepared mustard 2 cups grated cheese 2 eggs, beaten 1 tablespoon chopped parsley toast points Thaw scallops. Remove any shell particles and wash. Cut scallops into /-inch pieces. Cook scallops in butter for 3 to 4 minutes, Stirring occasionally. Blend in flour, salt, and pepper. Add water gradually and cook until thick, stirring constantly. Add catsup, mustard, and cheese: heat. Stir a little of the hot sauce into egg; add to remaining sauce stir: ring constantly. Add parsley. Serve on toast points. Serves 6. 6 BAKED SCALLOPS Place 1% pounds scallops in shallow baking pan. Slice % stick butter over scallops. Sprinkle with % cup dry bread crumbs, salt and pepper to taste. Top with paprika, cover and bake for 10 minutes in 375 degree oven --uncover and continue baking for a few minutes longer, or until brown. Mrs. R. E. Walton BAKEDESCALEOPS (Variationstac DictersiandiNion-Dioters) Drain and dry scallops (completely thawed if frozen ones are used). Dip in cream seasoned with white wine and roll in cracker or cornflake crumbs. (For dieters, moisten in Worcestershire sauce

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