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Catholic Recipe: Sea Scallops in Clover

    INGREDIENTS

  • 2 pounds sea scallops, fresh or frozen
  • 1 teaspoon instant minced onion
  • 1/2 teaspoon salt
  • few grains pepper
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1/8 teaspoon Tabasco
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 cup light cream
  • 2 egg yolks, slightly beaten
  • 1 can (6 ounces) sliced broiled mushrooms
  • 1 package (8 ounces) green noodles, cooked and drained
  • 1/4 cup shredded Parmesan cheese
  • 1 Tablespoon butter or margarine
  • Details

  • Serves: 4-5
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Using green noodles gives the impression of scallops resting in clover. A nice presentation dish for days of abstinence.

DIRECTIONS

Defrost scallops, if frozen. Combine scallops, onion, salt, and pepper in saucepan. Add boiling water to cover; simmer 10 minutes; drain, saving broth. Melt 1/4 cup butter; blend in flour, Tabasco, oregano, and paprika. Add 1 cup of the scallop broth and the cream. Stir constantly over low heat until smooth and thickened. Pour a little of this sauce on egg yolks; blend well; return to rest of sauce; mix well. Add mushrooms, liquid and all; stir well. Add scallops and more salt, if necessary. Spoon noodles into buttered shallow baking dish; top with scallop mixture; sprinkle with Parmesan cheese; dot with remaining butter. Brown under broiler. Makes 4 to 5 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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