Scallops en Brochette

Name: Scallops en Brochette
Ingredients: Wash the scallops, which should be large ones.; very thinly sliced bacon; Dip each skewer as prepared into melted butter; roll in fresh bread crumbs

From 365 tasty dishes, 1906

Cook until well browned and drain on paper.

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2661Calories

84 gProtein

92 gCarbs

218 gFat

Full nutrition (34 nutrients)

Calories2661 kcal

Protein84 g

Carbohydrates92 g

Fiber4.9 g

Sugars7.2 g

Total Fat218 g

Saturated Fat123 g

Monounsaturated Fat67 g

Polyunsaturated Fat15 g

Omega-30.9 g

Cholesterol635 mg

Sodium3313 mg

Potassium1386 mg

Calcium282 mg

Iron7.3 mg

Magnesium163 mg

Phosphorus1904 mg

Zinc7 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A1488 mcg

Vitamin E5.5 mg

Vitamin K22 mcg

Vitamin B60.7 mg

Vitamin B127.6 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)14 mg

Folate195 mcg

Choline397 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 46. The excerpt below is the record exactly as published.

Scallops en Brochette. Wash the scallops, which should be large ones. Drain, pour boiling water over them, let stand for five minutes, then drain and dry on a towel. Have ready inch squares of very thinly sliced bacon. On the skewers string alternately the scallops and bacon, having a piece of the latter at the beginning and end of each skewer. If large, ^ dozen scallops may be allowed for each skewer. Dip each skewer as prepared into melted butter, roll in fresh bread crumbs

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