Scallop boats

5 Servings

Ingredients

Quantity Ingredient
1 pounds Sea scallops; fresh or frozen
5 larges Baking potatoes; up to 6
4 tablespoons Butter or margarine
2 teaspoons Minced onion
Salt to taste
1 teaspoon Dry mustard
⅛ teaspoon Worcestershire sauce
¼ cup Milk
¼ cup Scallop broth
1 pack Frozen green peas; cooked (10 oz.)

Directions

Defrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth.

Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes. Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm. Puree pulp with blender or put through a food mill or sieve.

Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture.

Stir in scallops and peas.

Heap into potato shells.

Heat at 350 degrees to serving temperature.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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