Deviled Scallops

Ingredients

• a quart of scallops
• half a cupful of butter
• one teaspoonful of made mustard
• one teaspoonful of salt
• one-fourth of a teaspoonful of cayenne
• one cupful of white stock
• one cupful of cracker crumbs

Method

1. 1

   Heat scallops in their liquor, drain, and chop.

2. 2

   Cream butter, add seasoning and hot stock.

3. 3

   Mix in scallops and let sit for 30 minutes.

4. 4

   Place in a dish, sprinkle with crumbs, dot with butter, and bake for 20 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 114. The excerpt below is the record exactly as published.

Deviled Scallops. Use for this dish a quart of scallops, half a cupful of butter, one teaspoonful of made mustard, one teaspoon- ful of salt, one-fourth of a teaspoonful of cayenne, one FISH. 221 cupful of white stock (chicken or veal), and a cupful of cracker crumbs. Put the scallops on the stove in a saucepan, and heat them just to the boiling-point in their own liquor ; then drain them, saving the liquor, and chop them rather fine. Reserve a spoonful of the butter, and, putting the re- mainder into a warm bowl, beat it to a cream ; then add the seasoning, beating it in thoroughly. Now add the stock, hot. Stir the chopped scallops and their liquor into this sauce, and let them stand for half an hour. At the end of that time put them into an escalop dish or in shells. Sprinkle with crumbs, dot with the table-spoon- ful of butter, and bake in a moderate oven for twenty minutes. Serve immediately. Scallops Fried in Batter. Make a batter of a pint of flour, two eggs, one table- spoonful of salad oil (or a table-spoonful of butter, if you have no oil), one teaspoonful of salt

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