Fried Scallops

Ingredients

• two dozen scallops
• two eggs
• fine bread crumbs
• toasted brown bread

Method

1. 1

   Drain scallops, season, and roll in crumbs.

2. 2

   Dip in beaten eggs, then roll in crumbs again.

3. 3

   Fry in hot fat for two minutes and serve with toast and salad.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 113. The excerpt below is the record exactly as published.

toasted brown bread should be served with them. * Stewed Clams. Use about a quart of shelled clams, one table-spoonful of flour, two table-spoonfuls of butter, half a pint of milk, about one teaspoonful of salt, and one-fourth of a teaspoonful of pepper. Put the milk on the stove in a double-boiler. Put the clams into a colander, and pour a quart of cold water over them. This washes them suf- ficiently. Do not let them drain, but put them into a stew-pan immediately. Add the milk as soon as it be- gins to boil. Beat the flour and butter together until creamy ; and when the clams begin to boil, put the creamy mixture into the stew-pan. Add the seasoning, and let the clams simmer for two minutes. Lay some toasted bread or crackers on the bottom of a deep dish, and pour the stew upon them. 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, and nearly half a pint of milk. Beat the eggs until light, and, after add- ing the milk to them, pour the mixture upon the flour. Beat vigorously for two or three minutes ; then add the salt and oil. Drain a quart of scallops, and season with salt and pepper. Drop them into the batter, and then drop spoonfuls of scallops and batter into boiling fat. Cook for three minutes. Drain, and serve at once. * Fried Scallops. Drain two dozen scallops carefully, and after season- ing them with salt and pepper, roll them lightly in fine bread crumbs. Beat two eggs

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