KT
Kelly TinklerAs a kid, it was always a great night when my mother made scalloped scallops. This recipe came from a 1965 version of the Fanny Farmer Cookbook, but was shockingly removed from subsequent versions.
Ingredients
- 1 lb Downeast Dayboat Scallops (fresh or frozen)
- 3 tbs butter
- 3 tbs flour
- 1 cup cream
- 3/4 cup milk
- salt and pepper
- 1/2 cup bread crumbs or cracker crumbs tossed with 2 tbs butter
Instructions
- Cut scallops in half if they are larger than 20-count.
- Melt butter in a saucepan and add the scallops.
- You don't need to brown them - just start the cooking process.
- Stir in flour and mix well.
- Add cream and milk a little at a time, then cook until slightly thickened.
- Season to taste with salt and pepper.
- Put in a buttered casserole dish and top with crumbs.
- Bake at 400 degrees until the crumbs are browned.
