| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Seafood | 6 | Servings |
INGREDIENTS
| 2 | lb | Bay or Calico scallops |
| 2 | c | Rich buttery-flavored cracker crumbs |
| 1/4 | c | Butter |
| 1/4 | c | Catsup |
| 1/2 | ts | Sugar or to taste |
| 1 | ds | Pepper or to taste |
| 1/4 | c | Green onions and tops; slice |
| 1 | tb | Butter or to taste |
| Paprika |
INSTRUCTIONS
Date: Wed, 01 May 1996 06:55:25 -0700 From: Dan Schamber <dansch@haven.ios.com> Rinse Scallops with cold water to remove any remaining shells. Combine Scallops, cracker crumbs, butter, catsup, salt and pepper in casserole. Combine green onion and butter; Place on top of scallop mixture. Bake in Moderate oven at 350 for 25-30 minutes or until golden. Sprinkle with paprika. From a New Orleans Newspaper 2/22/84 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #122 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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