Scallop Rarebit

Ingredients

• 1 pound scallops, fresh or frozen
• 2 tablespoons butter or margarine, melted
• 2 tablespoons flour
• 1 teaspoon salt
• dash pepper
• 2/3 cup water
• 1/3 cup catsup
• 1 tablespoon prepared mustard
• 2 cups grated cheese
• 2 eggs, beaten
• 1 tablespoon chopped parsley
• toast points

Method

1. 1

   Thaw scallops.

2. 2

   Remove any shell particles and wash.

3. 3

   Cut scallops into 1/2-inch pieces.

4. 4

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

5. 5

   Blend in flour, salt, and pepper.

6. 6

   Add water gradually and cook until thick, stirring constantly.

7. 7

   Add catsup, mustard, and cheese; heat.

8. 8

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

9. 9

   Add parsley.

10. 10

    Serve on toast points.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 2. The excerpt below is the record exactly as published.

SCALLOP RAREBIT 1 pound scallops, fresh or 2 tablespoons butter or frozen margarine, melted 2 tablespoons flour 1 teaspoon salt dash pepper 2/3 cup water 1/3 cup catsup 1 tablespoon prepared mustard 2 cups grated cheese 2 eggs, beaten 1 tablespoon chopped parsley toast points

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