Devilled Scallops

Ingredients

• 1 pint of scallops
• 1/2 pint white wine
• 1/2 cupful mushroom liquor
• 1 ounce butter
• 1 fine-chopped onion
• 1/2 cupful chopped mushrooms
• 1 teaspoonful seasoning salt
• 1/2 teaspoonful nutmeg
• a little Cayenne pepper
• 1 tablespoonful flour
• 1/2 cupful of the scallop broth

Method

1. 1

   In a saucepan, cook scallops with white wine and mushroom liquor for 5 minutes.

2. 2

   Drain and chop fine.

3. 3

   Cook onion in butter for 5 minutes, add mushrooms, seasoning salt, nutmeg, and Cayenne pepper; cook for 5 minutes.

4. 4

   Add flour, stir, then add scallop broth and cook for 8 minutes.

5. 5

   Add chopped scallops, stir, and cook for 5 minutes.

6. 6

   Fill scallop shells, smooth over, sprinkle with breadcrumbs and melted butter, bake until light brown, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 94. The excerpt below is the record exactly as published.

Devilled Scallops. — Put 1 pint of scallops in a saucepan, add Ys pint white wine and Y^ cupful mushroom liquor, cook 5 minutes ; then drain the scallops and chop fine. Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 min- utes ; add Yt cupful chopped mushrooms, 1 teaspoonful seasoning salt, Ys teaspoonful nutmeg, a little Cayenne pepper, cook 5 minntes ; add 1 tablespoonf ul flour, stir a few minutes ; add % cupful of the scallop broth,

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