Savory Scallops On Toast

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	1	Servings

INGREDIENTS

1 1/4	lb	Scallops
1	t	Vinegar
2	T	Butter
2	T	Flour
1/3	c	Mayonnaise
1/2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2088 Calories From Fat: 1109 Total Fat: 125.8g Cholesterol: 506.7mg Sodium: 4178.6mg Potassium: 1194.9mg Carbohydrates: 182.7g Fiber: <1g Sugar: 5.1g Protein: 64.7g