REC: Stuffed Scallops
 

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

REC: Stuffed Scallops
 

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.

REC: Stuffed Scallops
 

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

REC: Stuffed Scallops
 

On 3/14/2021 7:10 PM, bruce bowser wrote:
> 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 heard on some commercial that food could be stored for as long as 25 years. Now can you believe that one, Jill?
>


Sure, I've heard of people eating K rations from WWII. Then there is
honey.
https://ashevillebeecharmer.com/hone...-honey-go-bad/

Of course not everything will keep. Preservation and storage conditions
make a difference.

REC: Stuffed Scallops
 

On 3/14/2021 7:48 PM, Ed Pawlowski wrote:
> On 3/14/2021 7:10 PM, bruce bowser wrote:
>> 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 heard on some commercial that food could be stored for as long as 25
>> years.Â* Now can you believe that one, Jill?
>>
What the heck is your point, bow-wow?

> Sure, I've heard of people eating K rations from WWII.

K-rats, MRE's... don't forget those meal packets sold to "preppers".

>Â* Then there is
> honey.
> https://ashevillebeecharmer.com/hone...-honey-go-bad/
>
> Of course not everything will keep. Preservation and storage conditions
> make a difference.

And it doesn't have a darn thing to do with what I cooked last night for
dinner. Bowser is barking up the wrong tree.

Jill