Scallops à la Marinade

Ingredients

• 1 pint of scallops
• 1 teaspoonful seasoning salt
• the juice of 1 lemon
• 1 fine-chopped onion
• 3 tablespoonfuls olive oil

Method

1. 1

   Place scallops in a covered dish, season with seasoning salt, lemon juice, onion, and olive oil.

2. 2

   Mix well, cover, and let marinate for 1 hour.

3. 3

   Remove, roll in cracker dust, and fry in hot fat; serve on a warm dish garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 94. The excerpt below is the record exactly as published.

callops k la Marinidre. — Place 1 pint of scallops in a coy- ered dish, season with 1 teaspoonful seasoning salt, the juice of 1 lemon, 1 fine-chopped oqion, and S tablespoonfuls olive oil ; mix well with the scallops, cover and let them marinate 1 hour, then remove, roll in cracker dust, and fry in hot fat ; 9erve on a warm dish, garnished with parsley. Scallops on Toast. — Season 1 pint scallops with 1 teaspoonful seasoning salt, add the juice of 1 lemon, let them marinate 1 hour ; then dip in milk and roll in cracker dust, fry in hot fat to a fine color; divide the scallops on 6 pieces of buttered toast At the same time fry 1 fine^cut onion in 1 ounce butter 5 minutes ; add Vt can tomatoes, 1 tablespoonf ul sugar, 1 teaspoonful salt, */s teaspoon- ful pepper, cook 20 minutes ; then strain ; add the yolks of 8 eggs, pour the tomatoes over the scallops, and serve. Devilled Scallops. — Put 1 pint of scallops in a saucepan, add Ys pint white wine and Y^ cupful mushroom liquor, cook 5 minutes ; then drain the scallops and chop fine. Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion

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