Boston Cooking-School cook book

Scallops are shellfish of which the only part eaten is the muscle used for opening and closing the shell. Deep-sea scallops are larger than those found nearer shore. Clean and parboil scallops like oysters (p. 251). SAUTEED SCALLOPS A LA MEUNIERE Parboil scallops, brush with melted butter, and roll in salted flour. Sauté in butter. Arrange on serving dish and pour over butter. If desired, sprinkle with lemon juice and finely chopped parsley. SAVOY SCALLOPS 1 quart scallops 3 tablespoons flour Fish Stock (p. 160) or water 4 cup Mayonnaise 3 tablespoons butter 14 teaspoon thyme Parboil scallops, drain, and cut in quarters. To scallop liquor add enough Fish Stock to make 144 cups. Melt butter, add flour, and stir until well blended: then add fish liquor gradually, while stirring constantly. Bring to boiling point, place over low heat, and add gradually Mayonnaise; then scallops and thyme. Keep hot in double boiler, but do not allow mixture to boil. For the thyme, remove the tiny leaves from sprigs of dried thyme. Serves 6. SAMOSET SCALLOPS 1 pint scallops Few grains soda 1 tablespoon butter 1 cup finely cut, soft mild 1 tablespoon flour cheese Y¥% cup thin cream 1 egg, slightly beaten ¥% cup stewed and strained Salt and cayenne tomatoes Mustard Parboil scallops in their own liquor; drain and cut in quarters. Melt butter, add flour, and stir until well blended; then add cream gradually, while stirring constantly. Bring to boiling point, add slowly tomatoes mixed with soda. Again bring to boiling point, add cheese, and, as soon as cheese has melted, add egg, scallops, and seasoning. Serve on toast. Serves 6. SCALLOPS BRESLOISE 1 pint scallops 2 tablespoons butter 1 cup water or 1 tablespoon flour Y% cup water and 3 tablespoons fresh bread crumbs 1% cup white cooking wine 4 clove garlic, finely chopped V% teaspoon salt 1 teaspoon chopped parsley Jy teaspoon pepper 1 egg yolk 1 small white onion, chopped 34 cup buttered bread crumbs Cook scallops 5 minutes in water or water and wine, to which salt and pepper have been added; drain, reserving liquor, and chop. Cook onion with butter 5 minutes, stirring constantly; add flour. and stir until well blended; then pour on gradually, while stirring constantly, liquor drained from scallops. Bring to boiling point and add scallops and remaining ingredients, except buttered crumbs. Fill buttered shells with mixture, sprinkle with crumbs, arrange in pan, and bake until crumbs are brown. Serves 6. FRIED SCALLOPS Clean 1 quart scallops, drain, and dry very carefully between towels. Season with salt and pepper, dip in egg and crumbs, and fry 2 minutes in deep fat (385° F.). Drain on brown paper. FRIED SCALLOPS A LA HUNTINGTON 1 quart scallops 3 tablespoons chopped, cooked Juice 1 lemon ham 1 tablespoon olive oil 4 tablespoons soft, stale bread 1 teaspoon finely chopped crumbs parsley 2 tablespoons grated Parmesan 1 teaspoon salt cheese 1% teaspoon pepper 1 teaspoon chives, finely cut Clean scallops, add lemon juice, oil, parsley, salt, and pepper. Cover, let stand 30 minutes. Drain. Mix other ingredients. Dip scallops in egg, roll in mixture, fry in deep fat (385° F.), and drain on brown paper. Sprinkle with salt. Serves 6. SCALLOPED SCALLOPS 1 pint scallops ¥ cup soft bread crumbs Y cup butter 2% cup cream or top milk 1 cup cracker crumbs Salt and pepper Wash and pick over scallops. Melt butter and add crumbs. Put layer of crumbs in buttered dish, cover with scallops, add half the cream, and season with salt and pepper; repeat, cover with buttered crumbs, and bake in moderate oven (350° F.) until crumbs are brown (about 25 minutes). Serves 4 to 6. SHRIMPS Shrimps are small shellfish. Only the tail meat is eaten. They are sold raw or boiled, or canned. For Shrimp Soup, Shrimp Salad, etc., consult index.