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Recipe: Scallop Boats
Categories: Potatoes, Family & fr
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 <abprice@wf.net> on Apr 26, 1998
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