On Thursday, May 30, 2019 at 5:35:50 PM UTC-7, jmcquown wrote:
> I'm torn. I have some cubed round steak in the freezer which needs to
> be used. I'm thinking country/chicken fried steak with cream gravy.
> Simple country fare served with butter beans.
>
> But, something else has been tugging at me which is much more
> interesting. Stuffed scallops.
>
> I have some very large scallop shells which were gifted to me by a
> neighbor. She bought them with the intention of making Coquilles St.
> Jacques but never got around to it.
>
> I have made crab and shrimp "stuffing" using canned lump crab and thawed
> from frozen diced shrimp for stuffed flounder. No big deal to
> substitute small thawed Patagonian (bay, petite) scallops in the
> breadcrumb and sauteed vegetable mixture. Spoon onto the scallop shells
> and bake. I think I'll tackle that this weekend.
>
> Jill

This stuffing is wonderful in the chayote/mirliton but you could use it in your shells just as easily. It's quite tasty.

https://www.hizzoners.com/index.php/...uffed-mirliton