Scallops

Ingredients

• 12 large or 24 small scallops
• 1 onion, minced
• 1/2 garlic clove, minced
• 1 teaspoon minced parsley
• Bread crumbs
• Butter, melted

Method

1. 1

   Take scallops out of the shell, roll in bread crumbs, and return to cleaned shell with liquor and garlic-butter.

2. 2

   Add a small piece of bacon to each scallop, bake for about 10 minutes, and serve with mayonnaise.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 130. The excerpt below is the record exactly as published.

SCALLOPS (Coquilles St. Jacques) Take the scallops out of the shell, roll them in bread crumbs, then put them back in cleaned shell with the liquor and a little garlic-butter (i.e. rub a bowl well with garlic; then place butter in bowl, cover, and let stand until flavored); add a small piece of bacon to each scallop, bake about 10 minutes and serve with mayonnaise. In the district of Boulogne-sur-Mer scallops are minced, mixed with minced mushrooms and simmered a moment in butter, seasoned, returned to the shell, garnished with crayfish tails, sprinkled with crumbs, melted butter and grated cheese, and browned in the oven; or, minced, mixed with minced oysters or mussels, and with minced mushrooms, parsley, and chives, heated in the liquid from the scallop shells or from the oysters, returned to the shells, sprinkled with crumbs and melted butter, and browned in the oven. Brittany SCALLOPS IN THE STYLE OF NANTES (Coquilles Saint-Jacques a la Nantaise) 12 large or 24 small scallops Salt and pepper 1 onion, minced Muscadet (White wine of Yz garlic clove, minced Brittany) 1 teaspoon minced parsley Bread crumbs Butter, melted

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