Catholic Recipe: Sea Scallop Supper
Known as James the Greater, this apostle was the first of the twelve to be martyred. Legend has it that after he had been killed by order of King Herod Agrippa, his body was put into a rudderless boat and set afloat on the sea. Miraculously, the angels of heaven guided it safely through deep waters until it touched the shores of Spain. For years it has been customary to make pilgrimages to the exact spot — Compostela — where his barque finally landed, and James himself has been adopted as the patron saint of Spain.
Because of St. James the Apostle's association with the sea, the cockle shell is regarded as his symbol. Thus any kind of shellfish is just right to serve on his name day. One delicious summer dish and a change from the usual routine would be scallops served in a savory sauce with toast, patty shells, or rice. On New England's coastline, a favorite scallop dish calls for mealy baked potatoes to complement the spicy flavors. His feast is July 25.
DIRECTIONS
Defrost scallops, if frozen. Cover with boiling salted water; cook gently 12 to 15 minutes; drain; save broth. Scrub potatoes; rub with a little butter or margarine; bake at 450° for 50 to 60 minutes. Meanwhile, melt 1/2 cup butter or margarine; add instant minced onion; cook 5 minutes, but do not allow to brown. Combine flour, salt, and dry mustard; blend in. Add Tabasco and Worcestershire sauce. Add milk and 1 cup scallop broth. Stir over low heat until smooth and thickened. Add peas and scallops; heat over hot water 10 minutes. Serve on buttered baked potato halves. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
