Name: Baked Scallops
Ingredients: 30 lb SCALLOPS; 1 lb BUTTER PRINT SURE; 2 2/3 tb GARLIC DEHY GRA; 1 1/3 c LEMON FRESH; 1/2 c PARSLEY DEHY #2 1/2; 1 1/2 lb BREAD SNDWICH 22OZ #51; 2 ts PEPPER BLACK 1 LB CN; 1 2/3 tb BASIL SWEET GROUND; 1 ts PAPRIKA GROUND; 2 1/4 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

30	lb	SCALLOPS
1	lb	BUTTER PRINT SURE
2 2/3	tb	GARLIC DEHY GRA
1 1/3	c	LEMON FRESH
1/2	c	PARSLEY DEHY #2 1/2
1 1/2	lb	BREAD SNDWICH 22OZ #51
2	ts	PEPPER BLACK 1 LB CN
1 2/3	tb	BASIL SWEET GROUND
1	ts	PAPRIKA GROUND
2 1/4	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2" STEAM TABLE PAN         TEMPERATURE:  350F. OVEN
1.  WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.
2.  SOAK SCALLOPS IN LEMON JUICE 5-10 MINUTES.  SET ASIDE FOR USE IN STEP
4.
3.  MIX BREAD CRUMBS, SALT, PEPPER, PAPRIKA, BASIL AND GARLIC.
4.  DRAIN SCALLOPS.  DREDGE SCALLOPS IN SEASONED BREAD CRUMBS.  PLACE AN
EQUAL QUANTITY OF SCALLOPS IN EACH PAN.
5.  DRIZZLE 1/2 CUP MELTED BUTTER OR MARGARINE OVER TOPS OF SCALLOPS IN
EACH
PAN.  BAKE 30 MINUTES.
6.  REMOVE FROM OVEN; SPRINKLE EACH PAN WITH 2 TBSP PARSLEY.  SERVE
IMMEDIATELY.
NOTE:  1.  IN STEP 2, 2 LB LEMONS A.P. (8 LEMONS) WILL YIELD 1 1/3 CUPS
JUICE
2.  IN STEP 2, 1/3 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 CUP COLD
WATER MAY BE USED FOR JUICE.
3.  IN STEP 4, OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE
NO. A-25.
4.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 20 MINUTES ON
HIGH FAN, CLOSED VENT.
5.  IN STEP 6, 4 1/2 OZ (2 CUPS) CHOPPED FRESH PARSLEY A.P. MAY BE
USED.  SEE RECIPE NO. A-11.
Recipe Number: L18000
SERVING SIZE: 6 TO 12 SC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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