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Scalloped Scallops
Ingredients:
3 Tbs. butter
3 Tbs. flour
1 c. scalded milk
1 lb. scallops
1/2 c. thin cream
2 Tbs. pimiento
1 Tbs. parsley, chopped
Salt and pepper
1/2 c. buttered bread crumbs
3 Tbs. butter
3 Tbs. flour
1 c. scalded milk
1 lb. scallops
1/2 c. thin cream
2 Tbs. pimiento
1 Tbs. parsley, chopped
Salt and pepper
1/2 c. buttered bread crumbs
Directions:
Melt butter, blend in flour. Add milk and stir until thickened. Place scallops in 1/2 c. boiling water and simmer for 10 minutes. Add scallops, water and cream to white sauce. Add pimiento and parsley; season to taste. Pour into buttered casserole. Sprinkle with buttered crumbs. Bake at 350 for 25 minutes.
Makes 6 Servings
Melt butter, blend in flour. Add milk and stir until thickened. Place scallops in 1/2 c. boiling water and simmer for 10 minutes. Add scallops, water and cream to white sauce. Add pimiento and parsley; season to taste. Pour into buttered casserole. Sprinkle with buttered crumbs. Bake at 350 for 25 minutes.
Makes 6 Servings
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