Scallop Bisque

Ingredients

• 1 lb. scallops, fresh or frozen
• 1 Va tsp. salt
• 1 can (4 ozs.) mushroom stems and pieces, drained
• Va cup flour
• Va cup butter or margarine, melted
• 1 qt. milk
• Vl tsp. powdered mustard
• Dash pepper

Method

1. 1

   Thaw frozen scallops.

2. 2

   Remove any shell particles and wash.

3. 3

   Grind scallops and mushrooms.

4. 4

   Combine butter, mustard, salt, and pepper.

5. 5

   Cook scallop mixture in seasoned butter for 3 to 4 minutes, stirring occasionally, blend in flour.

6. 6

   Add milk gradually and cook until thick, stirring constantly.

7. 7

   Serve with paprika sprinkled over the top.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 11. The excerpt below is the record exactly as published.

Scallop Bisque 1 lb. scallops, fresh or frozen 1 Va tsp. salt 1 can (4 ozs.) mushroom stems and Dash pepper pieces, drained '4 cup flour Va cup butter or margarine, melted 1 qt. milk Vl tsp. powdered mustard Poprika Thaw frozen scallops. Remove any shell particles and wash. Grind scallops and mushrooms. Combine butter, mustard, salt, and pepper. Cook scallop mixture in seasoned butter for 3 to 4 minutes, stirring occasionally, blend in flour. Add milk gradually and cook until thick, stirring constantly. Serve with paprika sprinkled over the top. Serves 6. Scallop Salad % lb. cooked scallops Vl cup French dressing 3 tbsp. chopped onion Vi tsp. salt '/z cup chopped celery Dash pepper '/2 cup chopped cucumber Lettuce 1/3 cup sliced radishes Tomato wedges Chop scallops. Chill. Combine remaining ingredients except lettuce and tomatoes. Serve on lettuce; garnish with tomato wedges. Serves 6. Spanish Sauce 2 large green peppers, chopped 1 clove garlic, chopped 1 largs onion, chopped 4 tbsp. bacon fat 4 cups canned tomotoes 1 fbsp. Worcestershire sauce 1 tsp. dry mustard Dash cayenne IVi tsp. salt 1 can mushrooms (optional) Cook peppers, garlic, and onion in bacon fat until brown. Add tomatoes and seasoning. Cook slowly for about 20 minutes until thick. Shrimp Sauce V2 lb. cooked shrimp 2 tbsp. butter or other fat, melted 2 tbsp. flour Va tsp. salt 1 cup milk 3 hard-cooked eggs, chopped Cut shrimp into small pieces ; brown in butter 3 to 5 minutes. Blend in flour and salt ; add milk gradually and cook until thick, stirring constantly. Add egg; heat. Serves 6. Tartar Sauce 1 cup mayonnaise 1 tbsp. mixed pickles 1 tbsp. minced onion 1 tbsp. minced parsley 1 tbsp. mixed capers Mix ingredients thoroughly and serve cold. Serves 6. Mushroom Sauce 1/3 cup sliced onions 1 2 tbsp. butter or morgorine Y4 1 can condensed cream-of-mushroom Vz soup, undiluted cup milk tsp. dried thyme (optional) tsp. salt In saucepan, saute onions in butter until tender and golden. Gradually stir in undiluted soup, then milk, Add seasonings ; heat while stirring. Makes about 2 cups. 28 Maitre D'Hotcl Butter '.4 cup butter or margarine 1 tbsp. minced parsley 1 tbsp. lemon juice Vi fsp. salt Dosh cayenne pepper To serve hot: Melt butter; add rest of ingredients. Spread on piping-hot broiled fish. Makes 4 servings. To serve cold: Work softened butter until creamy. Gradually .stir in lemon juice, then rest of ingredients. FINE HERB BUTTER: Substitute 3 tablespoons white wine for lemon juice; stir in 2 tablespoons minced chives and 1 tea- spoon minced fresh dill. ^m Lemon Sauce 1 tsp. lemon juice Blend ingredients and serve hot. Makes 6 servings. 3 tbsp. butter, melted Vz tsp. pepper 4 tbsp. butter Buerre Noir (black butter) Vz cup vinegar Place the butter in a saucepan and brown as much as possible without burning (if carried too far this will be bitter). While butter is very hot quickly add the vinegar. This sauce should be poured over the fish when both are very hut. It produces the verv famous continental dish "A Buerre Noir." Caper Sauce 2 tbsp. butter Va cup flour

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