Devilled Scallops
A main built around butter and made mustard.
contains glutencontains dairy
Ingredients
US
Metric
- 950 ml scallops
- 80 ml butter
- 2 ml made mustard
- 5 ml salt
- Few grains cayenne
- 160 ml buttered cracker crumbs
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean scallops, drain, and heat to the boiling-point; drain again, and reserve liquor. Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped. Let stand one-half hour. Put in a baking-dish, cover with crumbs, and bake twenty minutes.
Nutrition (estimated, per serving)
| Calories | 318 |
|---|---|
| Protein | 3.4 g |
| Fat | 31.2 g |
| Carbs | 10.0 g |
| Fiber | 3.1 g |
| Sodium | 1186 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States