Recipes For Cooking Scallops

Fried Scallops Recipe

Cover the scallops with boiling water and keep hot five minutes without boiling; drain and dry on a cloth. Let stand in a marinade one hour, drain and dry a second time, roll in seasoned cracker dust, fry in egg and roll again in cracker dust; fry in deep fat until well colored, dress on a folded napkin and serve with quartered lemons, with tomato sauce.

Scallops On The Deep Shell Recipe

Cut the scallops into squares; put these back into the deep sheik, season with salt and pepper and sprinkle with fine-chopped fresh mushrooms, parsley, and buttered bread crumbs. Cook in a hot oven ten or twelve minutes; remove and squeeze upon each a little lemon juice and dress on a folded napkin, garnishing with a few sprigs of parsley.

Scallops In Shells Recipe

Parboil the scallops five minutes; drain and cut in cubes; measure the cubes, and for a pint saute a slice of onion in one fourth a cup of butter; add half a cup of mushrooms peeled and cut in squares and let cook five minutes; add one fourth a cup of flour, and, when blended with the butter, add the scallops and a cup, each, of scallop broth and cream; let boil once, then simmer six or eight minutes; add a dash of paprika and a teaspoonful of butter. Put the mixture into buttered scallop shells, cover with cracker crumbs, mixed with butter, and let brown in the oven.