Side Pannel
Scallop Boats
Ingredients List
- 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.)
Directions
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
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
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
