| previous | next |
Title: Scallop Boats
Categories: Potato Family
Yield: 5 Servings
| 1 | lb | Sea scallops; fresh or frozen |
| 5 | lg | Baking potatoes; up to 6 |
| 4 | tb | Butter or margarine |
| 2 | ts | Minced onion |
| Salt to taste | ||
| 1 | ts | Dry mustard |
| 1/8 | ts | Worcestershire sauce |
| 1/4 | c | Milk |
| 1/4 | c | Scallop broth |
| 1 | pk | Frozen green peas; cooked (10 oz.) |
Defrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth.
Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes. Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm. Puree pulp with blender or put through a food mill or sieve.
Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture.
Stir in scallops and peas.
Heap into potato shells.
Heat at 350 degrees to serving temperature.
Makes 5 or 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe
Digest by Barb at PK previous next