Sauteed Scallops a la Meuniere

Ingredients

• 1 quart scallops
• season with salt and pepper
• brush with melted butter
• sprinkle with lemon juice
• finely chopped parsley

Method

1. 1

   Parboil scallops, brush with melted butter, roll in salted flour, and sauté in butter.

2. 2

   Arrange on a serving dish and pour over butter.

3. 3

   Optionally sprinkle with lemon juice and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 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.

SAUTEED SCALLOPS A LA MEUNIERE Parboil scallops, brush with melted butter, and roll in salted flour. Sauté in butter. Arrange on serving dish and pour over butter. If desired, sprinkle with lemon juice and finely chopped parsley. SAVOY SCALLOPS 1 quart scallops 3 tablespoons flour Fish Stock (p. 160) or water 4 cup Mayonnaise 3 tablespoons butter 14 teaspoon thyme Parboil scallops, drain, and cut in quarters. To scallop liquor add enough Fish Stock to make 144 cups. Melt butter, add flour, and stir until well blended: then add fish liquor gradually, while stirring constantly. Bring to boiling point, place over low heat, and add gradually Mayonnaise; then scallops and thyme. Keep hot in double boiler, but do not allow mixture to boil. For the thyme, remove the tiny leaves from sprigs of dried thyme. Serves 6. SAMOSET SCALLOPS 1 pint scallops Few grains soda 1 tablespoon butter 1 cup finely cut, soft mild 1 tablespoon flour cheese Y¥% cup thin cream 1 egg, slightly beaten ¥% cup stewed and strained Salt and cayenne tomatoes Mustard Parboil scallops in their own liquor; drain and cut in quarters. Melt butter, add flour, and stir until well blended; then add cream gradually, while stirring constantly. Bring to boiling point, add slowly tomatoes mixed with soda. Again bring to boiling point, add cheese, and, as soon as cheese has melted, add egg, scallops, and seasoning. Serve on toast. Serves 6. 258 THE BOSTON COOKING-SCHOOL COOK BOOK SCALLOPS BRESLOISE 1 pint scallops 2 tablespoons butter 1 cup water or 1 tablespoon flour Y% cup water and 3 tablespoons fresh bread crumbs 1% cup white cooking wine 4 clove garlic, finely chopped V% teaspoon salt 1 teaspoon chopped parsley Jy teaspoon pepper 1 egg yolk 1 small white onion, chopped 34 cup buttered bread crumbs Cook scallops 5 minutes in water or water and wine, to which salt and pepper have been added; drain, reserving liquor, and chop. Cook onion with butter 5 minutes, stirring constantly; add flour. and stir until well blended; then pour on gradually, while stirring constantly, liquor drained from scallops. Bring to boiling point and add scallops and remaining ingredients, except buttered crumbs. Fill buttered shells with mixture, sprinkle with crumbs, arrange in pan, and bake until crumbs are brown. Serves 6. FRIED SCALLOPS Clean 1 quart scallops, drain, and dry very carefully between towels. Season with salt and pepper

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