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Scalloped Scallops Hors d’oeuvres

W. Hilditch

Active member
1 cup medium white sauce (2 tbsp @ butter & flour, 1/2 tsp salt, pepper & 1 cup milk)
4 U10 scallops (can substitute 8 oz mini scallops, lobster or lump crab)
1 stick of butter
Shredded cheddar cheese
Paprika, Tabasco sauce, Worcestershire sauce

Make white sauce in 1 qt. sauce pan. Sear scallops in #14 skillet with 2 tbsp butter until JUST cooked. Preheat oven to 450° F. Dice scallops into 3/8” cubes & add to Warm white sauce. Mix.

Butter three 6” scallop shells and arrange in skillet. Divide white sauce/meat evenly in shells. Sprinkle with cheese and top with a pat of butter. Bake for about 10 minutes until cheese starts to turn tan. Remove from oven & immediately add a dash of paprika, a dash of Tabasco, and a squirt of Worcestershire in order.

Serve on a saucer with a couple of cocktail napkins under the shell with a cocktail fork. Now, you can use a full size fork but then you will only get 6 delicious bites instead of 24. Your call.



You can find scallop shells on eBay and Amazon & many stores.

Hilditch
 
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