This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Clean scallops, put in saucepan and cook until they begin to shrivel. Drain, chill and put in small fluted shells, allowing five for each shell. Arrange two shells on each plate of finely crushed ice, placing between shells a small glass containing cocktail dressing, same as used for Oyster Cocktail I (see The Boston Cooking School Cook Book, p. 180).
Scallop Cocktail. -Page 81.
1 teaspoon salt ¼ teaspoon pepper 1 teaspoon chopped parsley 1 teaspoon chives, finely cut 1/2 teaspoon chopped shallot 1/2 teaspoon olive oil 10 drops Tabasco Sauce 1 1/2 teaspoons Worcestershire Sauce.
1/2 teaspoon dry mustard 2 tablespoons vinegar 8 tablespoons Tomato.
Catsup 1 teaspoon grated horseradish root 1 pint scallops.
Mix ingredients, except scallops. Cook scallops five minutes, drain, chill thoroughly, and cut in halves. Add to sauce and serve in cocktail glasses. This recipe makes six cocktails.