Fried Scallops a la Huntington

Ingredients

• 1 quart scallops
• 1 tablespoon olive oil
• Juice 1 lemon
• 3 tablespoons chopped, cooked ham
• 4 tablespoons soft, stale bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon chives, finely cut
• salt and pepper
• 1% teaspoon pepper

Method

1. 1

   Clean scallops, add lemon juice, oil, parsley, salt, and pepper.

2. 2

   Cover and let stand for 30 minutes.

3. 3

   Drain.

4. 4

   Mix other ingredients, dip scallops in egg, roll in mixture, fry in deep fat at 385°F, and drain on brown paper.

5. 5

   Sprinkle with salt.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 106. The excerpt below is the record exactly as published.

FRIED SCALLOPS A LA HUNTINGTON 1 quart scallops 3 tablespoons chopped, cooked Juice 1 lemon ham 1 tablespoon olive oil 4 tablespoons soft, stale bread 1 teaspoon finely chopped crumbs parsley 2 tablespoons grated Parmesan 1 teaspoon salt cheese 1% teaspoon pepper 1 teaspoon chives, finely cut Clean scallops, add lemon juice, oil, parsley, salt, and pepper. Cover, let stand 30 minutes. Drain. Mix other ingredients. Dip scallops in egg, roll in mixture, fry in deep fat (385° F.), and drain on brown paper. Sprinkle with salt. Serves 6. SCALLOPED SCALLOPS 1 pint scallops ¥ cup soft bread crumbs Y cup butter 2% cup cream or top milk 1 cup cracker crumbs Salt and pepper

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