Baked Escallops Recipe
Ingredients
| 4 large escallops | ||
| 2 1/2 oz. bacon fat or margarine | ||
| Breadcrumbs | 2 Ounce | |
| Grated onion | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon (Leveled) | |
| Grating of nutmeg | ||
| Sprigs of watercress or parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare the escallops.
Separate the roes (orange tongue) and place in a casserole with just enough cider or water to prevent sticking and a shaving of fat on top; cover.
Melt the rest of the fat, add sufficient breadcrumbs to give a moist texture, then add onion, lemon juice and seasoning.
Cut the escallops in half horizontally; season.
Cover the bottom of each shell with a thin coating of the bread-crumb mixture and place the fish on top.
Coat with the remaining breadcrumb mixture.
Bake shells and roes in a fairly hot oven (375° F., Gas 5) for 25-30 min Serve each fish garnished with a roe and a sprig of watercress or parsley.
Separate the roes (orange tongue) and place in a casserole with just enough cider or water to prevent sticking and a shaving of fat on top; cover.
Melt the rest of the fat, add sufficient breadcrumbs to give a moist texture, then add onion, lemon juice and seasoning.
Cut the escallops in half horizontally; season.
Cover the bottom of each shell with a thin coating of the bread-crumb mixture and place the fish on top.
Coat with the remaining breadcrumb mixture.
Bake shells and roes in a fairly hot oven (375° F., Gas 5) for 25-30 min Serve each fish garnished with a roe and a sprig of watercress or parsley.
Chef
