DEVILLED SCALLOPS
(Boston Cooking-School Cook Book, 1896)


Clean scallops, drain, and heat to the boiling point; drain again, and reserve liquor.

Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped.

Let stand one-half hour.

Put in a baking-dish, cover with crumbs, and bake twenty minutes.

 

SCALLOP Recipes
 

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Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

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