| 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 <abprice@wf.net> on Apr 26, 1998
A Message from our Provider:
“Luck has nothing to do with it”