Scallops Louis Recipe
Are you looking for a yummy Scallops Louis recipe that will make your guests come back to your door-step time and again? Scallops Louis gets its taste from Seafood. Is there a higher crime than reading about this Scallops Louis and not trying it out?
Ingredients
1 pound fresh or frozen sea scallops
1 teaspoon shrimp spice
1 slice lemon
2 cups water
1 package (8 ounces) elbow macaroni
3 tablespoons butter or margarine
1 cup coarse soft bread crumbs (2 slices)
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon salt
2 1/2 cups milk
1/4 cup chili sauce
1 package (4 ounces) shredded Cheddar cheese
3 small tomatoes
Directions
1 Wash fresh scallops under running cold water or partly thaw frozen ones; cut into small pieces.
2 Combine shrimp spice, lemon, and water in a medium-size saucepan; heat to boiling; add scallops; cover.
Remove from heat; let stand 5 minutes, then drain.
3 Cook macaroni in a kettle, following label directions; drain; return to kettle.
4 While macaroni cooks, melt butter or marga-rine in a medium-size saucepan; toss 1 tablespoonful with the bread crumbs in a small bowl for Step 6.
Stir flour, mustard, and salt into remaining butter in saucepan; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens slightly and boils-1 minute; remove from heat, then stir in chili sauce.
5 Pour over macaroni, then stir in scallops.
Spoon into 6 individual buttered baking dishes or a buttered 8-cup baking dish; sprinkle with cheese.
6 Cut stem ends from tomatoes; halve tomatoes crosswise and sprinkle lightly with sugar, salt, and pepper, if you wish.
Place on top of macaroni mixture; sprinkle buttered crumbs around edges.
7 Bake in moderate oven (350°) for 15 minutes for individual baking dishes and 30 minutes for large one, or until browned and bubbly.
2 Combine shrimp spice, lemon, and water in a medium-size saucepan; heat to boiling; add scallops; cover.
Remove from heat; let stand 5 minutes, then drain.
3 Cook macaroni in a kettle, following label directions; drain; return to kettle.
4 While macaroni cooks, melt butter or marga-rine in a medium-size saucepan; toss 1 tablespoonful with the bread crumbs in a small bowl for Step 6.
Stir flour, mustard, and salt into remaining butter in saucepan; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens slightly and boils-1 minute; remove from heat, then stir in chili sauce.
5 Pour over macaroni, then stir in scallops.
Spoon into 6 individual buttered baking dishes or a buttered 8-cup baking dish; sprinkle with cheese.
6 Cut stem ends from tomatoes; halve tomatoes crosswise and sprinkle lightly with sugar, salt, and pepper, if you wish.
Place on top of macaroni mixture; sprinkle buttered crumbs around edges.
7 Bake in moderate oven (350°) for 15 minutes for individual baking dishes and 30 minutes for large one, or until browned and bubbly.
