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SAUTÉED SCALLOPS

11/2 pounds scallops

Flour

6 tablespoons butter

Salt

Freshly ground black pepper

1/4 cup chopped parsley

Wash the scallops and pick out any bits of shell. Dry and dust lightly with flour. Melt the butter in a skillet, and add the scallops. Let them cook quickly and not too long or they will get tough and lose their delicious flavor. They should just heat through and brown lightly. Salt and pepper to taste, sprinkle with chopped parsley, and serve with lemon wedges. Serves 4.

SCALLOPS SAUTÉ PROVENÇALE

11/2 pounds bay scallops

Flour

6 tablespoons olive oil

2 or 3 cloves garlic, finely chopped

Salt

Freshly ground black pepper

1/2 cup chopped parsley

Wash and dry the scallops and roll them in flour. Heat the olive oil, add the scallops and cook them very quickly, tossing them lightly in the hot oil. While they are cooking add the chopped garlic and mix it in well. Then salt and pepper to taste, and just before taking the pan from the stove, add the parsley and toss it around so that the scallops are nicely coated with it. Serve with lemon wedges. Scallops Provençale are often served in shells — a very attractive dish.

VARIATION

Peel, seed, and chop 3 medium tomatoes. Sauté them in butter until soft and thick. Serve with the scallops.

SCALLOPS SAUTÉ FINES HERBES

Follow the same procedure as for scallops Provençale, omitting the garlic and adding 1 teaspoon chopped tarragon and 1 teaspoon chopped chives with the parsley.

SCALLOP QUICHE

White wine or dry vermouth

1/2 pound scallops

9 to 12 small mushroom caps

1 cup light cream

1/2 cup heavy cream

Cayenne pepper

Salt

Freshly ground black pepper

3 eggs

1 9-inch pastry shell

Partially pre-bake the pastry shell for 10 to 12 minutes in a 400° oven, and brush the inside lightly with an egg yolk. Return the shell to the oven for an additional 2 minutes. Poach scallops and mushroom caps in enough white wine to barely cover, until scallops and mushrooms are just cooked through. Drain scallops and mushrooms and pat dry. Arrange in a starburst pattern, starting from the center and moving to the outer edge of the pastry shell alternating scallops with mushroom caps, or lining rows of scallops next to rows of mushroom caps. Combine the light cream, heavy cream, salt, pepper, a dash of cayenne, and the eggs. Beat together until thoroughly blended. Carefully pour custard into the pie shell. Bake in a 375° oven for 25 to 30 minutes, or until the quiche is well puffed and brown and tests done.

SCALLOP STEW

See oyster stew, page 433.

FRIED SCALLOPS

2 pounds scallops

Beer batter (page 99)

Fat or oil

Salt

Freshly ground black pepper

Wash, drain, and dry scallops on a dry cloth. Prepare the beer batter. Heat fat or oil for deep frying to 370°. Dip the scallops into the beer batter and drop by spoonfuls into the hot fat. Cook for 3 to 5 minutes, or just long enough for them to brown nicely. Drain on absorbent paper. Season to taste and serve with tartar sauce (pages 35–36).

SCALLOPS MORNAY

2 pounds scallops

White wine to cover

Bouquet garni (onion, parsley, thyme)

Sauce Mornay (page 22)

Buttered crumbs

Grated Parmesan cheese

Poach the scallops in white wine with the bouquet garni for 3 to 5 minutes — until they are just cooked through. Drain them and use some of the white wine to prepare the sauce Mornay. Arrange the scallops in shells or small ramekins and cover with the sauce. Sprinkle with buttered crumbs and a little grated Parmesan cheese. Heat under the broiler for a few minutes to glaze the tops.

There is usually enough seasoning in the sauce; however, it is wise to taste for seasoning before you fill the ramekins.

VARIATIONS

1. Line individual casseroles with thin slices of frizzled smoked ham. Place scallops on top. With the aid of a pastry tube squeeze a ruffle of Duchess potatoes around the edge. Cover the scallops with sauce Mornay and sprinkle liberally with buttered crumbs. Bake in a 450° oven for 10 or 15 minutes to give