Scalloped Scallops

Ingredients

• 1 pint scallops (approx. 284g)
• 1 cup mushrooms, chopped (approx. 100g)
• 2 tablespoons onion
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• 1 cup cream (240ml)
• ½ cup scallop liquor (120ml)
• salt, pepper, cayenne

Method

1. Parboil scallops.
2. Drain and cut in slices.
3. Melt butter; add onion and mushrooms, cook five minutes; add scallops, cook five minutes; add liquids, cook until thick.
4. Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown.

Title

Lowney’s Cook Book

Author

Maria Willet Howard