This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Clean the desired number of scallops by rinsing thoroughly in cold water. Plunge in boiling water, well-salted, and simmer until they begin to shrink. Drain, dry, roll in flour, egg diluted with 1/4 cup of milk to each egg, then in fine bread crumbs, and fry in fat hot enough to brown a bit of bread in two minutes. Drain on brown paper and serve with tomato or tartare sauce.
1 pint scallops
4 tablespoonfuls drippings or bacon fat
1 cupful tomato pulp
1 teaspoonful salt
1/8 teaspoonful minced parsley
Wash and drain the scallops. Roll in flour and the melted fat, add all the other ingredients and turn into a well-oiled baking dish; bake for twenty-five minutes. Serve with boiled brown or uncoated rice.
1 quart scallops
1 pint soft crumbs mixed with
1/3 cupful melted butter
4 tablespoonfuls green pepper, minced
Salt and pepper
Cream or rich milk, about I cupful
1/2 cupful dry crumbs, mixed with 2 tablespoonfuls melted butter
Wash the scallops, cover with water and bring quickly to boiling point. Drain. Butter a baking-dish, put a layer of crumbs in the bottom, add a layer of scallops, sprinkle with minced peppers, and season with a little salt and pepper, repeating until the dish is filled. Pour over enough cream to moisten, sprinkle on the dry crumbs, and bake thirty minutes in a moderate oven.