On Sun, 14 Mar 2021 09:15:09 -0400, jmcquown >
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

That sounds good. I capied and saved for when I have scallops. Thanks
Janet US