| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Scallops |
| 1 |
ts |
Vinegar |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/3 |
c |
Mayonnaise |
| 1/2 |
ts |
Thyme salt, pepper to taste buttered toast |
INSTRUCTIONS
Parboil scallops in water that does not quite cover. Add vinegar. Keep
water just below boiling. Cook scallops just until they turn white. They
cook quickly and overcooking will toughen them. Drain and reserve the
cooking liquid.
Quarter the scallops if large. To the cooking liquid, add enough water to
make 1-1/3 cups total.
Melt butter in a double boiler. Add flour, stir, and blend. Add scallop
liquid gradually, continuing to stir and cook over low heat. Add mayonnaise
slowly, as soon as sauce thickens. Add scallops, thyme, and salt. Heat
through but do not allow water-under to boil. Serve on toast or in toast
cups.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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