| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Family & fr | 5 | Servings | |
INGREDIENTS
| 1 | lb | Sea scallops; fresh or frozen |
| 5 | lg | Baking potatoes; up to 6 |
| 4 | tb | Butter or margarine |
| 2 | ts | Minced onion |
| Salt to taste | ||
| 1 | ts | Dry mustard |
| 1/8 | ts | Worcestershire sauce |
| 1/4 | c | Milk |
| 1/4 | c | Scallop broth |
| 1 | pk | Frozen green peas; cooked (10 oz.) |
INSTRUCTIONS
Defrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth. Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes. Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm. Puree pulp with blender or put through a food mill or sieve. Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture. Stir in scallops and peas. Heap into potato shells. Heat at 350 degrees to serving temperature. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <[email protected]> on Apr 26, 1998
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