Scalloped Scallops

Ingredients

• the scallops
• finely-chopped parsley
• pepper
• salt
• a tiny dust of cayenne
• the squeeze of a lemon
• six drops of chili vinegar
• bread-crumbs
• little pieces of butter

Method

1. 1

   Wash scallops, trim away beards, mince finely, and mix with parsley, pepper, salt, and cayenne.

2. 2

   Make a white sauce, add lemon juice, then throw in minced scallops for a second.

3. 3

   Pour into shells, add chili vinegar, strew with bread-crumbs, and top with butter.

4. 4

   Brown with salamander and serve hot.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Scalloped Scallops. Coquilles a I'Escalope. Wash the scallops well in two or three waters, trim away the beards, preserving the white, black', and orange-coloured parts. Mince the scallops finely, and mix with them a very little finely- 64 SHELLFISH. chopped parsley, and a little pepper, salt, and a tiny dust of cayenne. Make a white sauce, cook it well, add the squeeze of a lemon, then throw the minced scallops into the sauce for a second, give one turn on the fire, and pour into the shells ; add six drops of chili vinegar, strew bread-crumbs over, and place on the top plenty of little pieces of butter

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