Scallop Omelet (Omelette aux Petoncles) a la Octavious

Ingredients

• one pound scallops
• some butter
• pepper
• and salt
• three eggs

Method

1. 1

   Wash and clean scallops, dry half, roll in egg and bread crumbs, and fry.

2. 2

   The other half should be placed with butter, pepper, and salt in the oven for about 10 minutes.

3. 3

   Cut into small pieces.

4. 4

   Make an omelet, adding the cut scallops before doubling.

5. 5

   Turn out on a hot platter and serve with fried scallops around.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 398. The excerpt below is the record exactly as published.

allop Omelet ( Omelette aux Petoncles ) a la Octavious For three to four persons take one pound scallops, wash and clean them. Put half of them on a cloth to get dry. Then roll in egg and bread crumbs and fry in hot fat. The other part of the scallops put on a plate with some butter, pepper, and salt and leave in the oven — covered — for about ten minutes. When done, cut in small pieces. Make an omelet [see recipe: French Omelet]. When the omelet is ready to turn, put the cut-up scallops in the centre and double it. Then turn out on a hot platter and serve with the fried scallops around; garnish with lemons and parsley. Breakfast, lunch, or supper dish. Souffle Omelet ( Omelette Souffiee ) a l’Americaine Beat the yolks of three to four eggs until light; add one tablespoon cream to each yolk; also beat the whites to a stiff meringue. Mix yolks and whites together, season with pepper and salt, put in an omelet pan with a tablespoon melted butter, put on stove on a slow fire until it gets brown, then put into oven for a few minutes. Double it carefully, turn out on a hot platter, and garnish with fried bacon around and parsley. Breakfast, lunch, or supper dish. Anchovy Omelet ( Omelette aux Anchois ) Break three eggs

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