Scallop Croquettes

Ingredients

• 1 lb. scallops, fresh or frozen
• Dash pepper
• Va cup butter or margarine, melted
• 2 eggs, beoten
• Va cup flour
• 2 tbsp. sherry
• Vi tsp, salt
• Vi cup dry bread crumbs

Method

1. 1

   Thaw frozen scallops.

2. 2

   Remove any shell particles and wash.

3. 3

   Chop scallops.

4. 4

   Cook scallops in butter for 3 to 4 minutes, stirring occasionally.

5. 5

   Blend in flour and seasonings.

6. 6

   Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly.

7. 7

   Add sherry.

8. 8

   Place mixture in a shallow pan and cool.

9. 9

   Divide into 12 portions.

10. 10

    Shape into cones and roll in crumbs.

11. 11

    Chill in refrigerator for several hours.

12. 12

    Fry in a basket in deep fat, 375° F., for 2 to 3 minutes or until brown.

13. 13

    Drain on absorbent paper.

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 Croquettes 1 lb. scallops, fresh or frozen Dash pepper Va cup butter or margarine, melted 2 eggs, beoten Va cup flour 2 tbsp. sherry Vi tsp, salt Vi cup dry bread crumbs

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