105. NATURE OF SCALLOPS.--Scallops, which are another form of bivalves,
are less commonly used for food than oysters and clams. Scalloped dishes
get their name from the fact that scallop shells were originally used
for their preparation. Not all of the scallop is used for food; merely
the heavy muscle that holds the two shells together is edible. Scallops
are slightly higher in protein than oysters and clams and they also have
a higher food value than these two mollusks. The most common method of
preparation for scallops is to fry them, but they may also be baked in
the shells.
106. FRIED SCALLOPS.--If scallops are properly fried, they make an
appetizing dish. As they are a rather bland food, a sauce of some kind,
preferably a sour one, is generally served with them.
Select the desired number of scallops and wash thoroughly. Dip first
into either fine bread crumbs or cracker crumbs, then into beaten egg,
and again into the crumbs. Fry in deep fat until a golden brown, remove,
and drain. Serve with lemon or a sour sauce, such as horseradish or
tomato sauce.
107. BAKED SCALLOPS.--If a tasty as well as a slightly unusual dish is
desired to give variety to the diet, baked scallops will undoubtedly
find favor. As shown in the accompanying recipe, mushrooms are one of
the ingredients in baked scallops and these not only provide additional
material, but improve the flavor.
To prepare baked scallops, clean the desired number, parboil for 15
minutes, drain, and cut into small pieces. For each cupful of scallops,
melt 2 tablespoonfuls of butter in a frying pan, sauté in it 1
tablespoonful of chopped onion, and add 1/2 cupful of chopped mushrooms.
When these have browned, add 2 tablespoonfuls of flour and 1 cupful of
milk. Cook until thick and then add the scallops. Fill the scallop
shells with the mixture, sprinkle with buttered bread crumbs, place in
the oven, and bake until the crumbs are brown.
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