Scallop boats
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops; fresh or frozen |
| 5 | larges | Baking potatoes; up to 6 |
| 4 | tablespoons | Butter or margarine |
| 2 | teaspoons | Minced onion |
| Salt to taste | ||
| 1 | teaspoon | Dry mustard |
| ⅛ | teaspoon | Worcestershire sauce |
| ¼ | cup | Milk |
| ¼ | cup | Scallop broth |
| 1 | pack | 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
MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998