of butter, 1 gill white sauce, cayenne, and salt, a little chopped parsley, and a squeeze of lemon.
Method.—Trim the scallops by cutting off the beards and black parts, cleanse 6 shells, butter them, and strew in a few bread crumbs. Put 3 scallops in each, season them with the cayenne and chopped parsley, and a drop or two of lemon-juice. Put a little pepper and salt with the breadcrumbs, cover the scallops with white sauce, sprinkle with breadcrumbs, place little pieces of butter on the top. and bake for about 20 minutes.
Time.—20 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 6 persons. Seasonable from January to June.
620.—SCALLOPS, STEWED. (Fr.—Ragoût de pétoncles.)
Ingredients.—12 scallops, 1 oz. of butter, 1 oz. of flour, lemon-juice or vinegar, salt and pepper.
Method.—Open the shells like an oyster, remove the scallops, and trim away the beard and black parts. Wash well in 2 or 3 waters, then cover them with warm water, and boil gently from 50 to 60 minutes. Meanwhile knead the flour and butter well together, mix in a little salt and popper, separate into small pieces, and add them to the contents of the stewpan 20 minutes before serving. When ready, place the scallops on a hot dish, season to taste, add the lemon-juice or vinegar, and pour over the fish.
Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. Sufficient for 4 persons. Seasonable from January to June.
621.—SCALLOPS IN WHITE WINE SAUCE. (Fr.—Petoncles au Vin Blanc.)
Ingredients.—18 scallops, milk, butter, 1 small onion, 1 clove, ½ bay leaf, white sauce (No. 223).
Method.—Wash the scallops, or escallops, as these shell-fish are often called; the washing being absolutely necessary, as they are always more or less gritty. Put the scallops in a stewpan with sufficient milk and water to cover them, add a small onion, peeled and stuck with a clove, also ½ a bay-leaf and a pinch of salt, and boil for 15 minutes. Take up, drain, and finish cooking in white sauce, an extra piece of fresh butter or a tablespoonful of cream being added at the finish. For the seasoning, a tiny pinch of cayenne and a grate of nutmeg is recommended.
Time.—½ an hour. Average Cost, 2s. to 2s. 6d. Sufficient for 8 or 9 persons. Seasonable from January to June.
