On Sunday, March 14, 2021 at 9:15:21 AM UTC-4, wrote:
> I had this for dinner last night. A few years ago a woman in the
> neighborhood gave me some large sea scallop shells (for making things
> like Coquilles St. Jacques). Last night I decided to use them to make
> something a little different, I winged it using my recipe for stuffed
> flounder as a base. I used small Pategonian scallops rather than shrimp
> and crab in the stuffing.
>
> The "Stuffing":
>
> 1/4 c. minced onion
> 1/4 c. minced celery
> 2 cloves garlic, minced
> 1-1/2 Tbs. mayonnaise
> a couple of drops of Tabasco sauce (optional)
> dash of cayenne pepper
> dash salt
> 4 Tbs. butter*
> 1/2 c. dried breadcrumbs
> 1/4 tsp. dry mustard
> 1 Tbs. lemon juice
> 1 c. Pategonian scallops, thawed and patted dry
> ground sweet paprika (mostly for colour)
> melted butter
>
> Saute onion, celery and garlic in butter* until translucent. (*Feel
> free to use a combo of butter and oil to saute the vegetables if you
> prefer.) Transfer sauteed veggies to a mixing bowl and combine with
> dried breadcrumbs, mayonnaise, dry mustard. Add the Tabasco, cayenne,
> lemon juice, salt, pepper. Stir in the Pategonian scallops. Generously
> mound the mixture onto the scallop shells. Sprinkle lightly with ground
> sweet paprika. Brush with melted butter.
>
> Place the filled shells (I used six large scallop shells) onto a
> foil-lined baking sheet, scrunching the foil a bit if needed to help
> them stay level. Bake at 350F for 15-20 minutes until nicely browned on
> top. Result: absolutely delicious!
>
> Jill
Nice. That is pretty much how i do my stuff. I save the shells for future use. Most
are really nice looking.