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Baked Escallops

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  Escallops 4 Large
  Bacon fat/Margarine 2 1⁄2 Ounce
  Breadcrumbs 2 Ounce
  Finely grated onion 1 Teaspoon
  Lemon juice 1 Teaspoon (Leveled) (A Little)
  Grated nutmeg 1 Teaspoon
  Watercress sprig/Parsley 3
  Salt To Taste
  Pepper To Taste

Prepare the escallops.
Separate the roes (orange tongue) and place in a casserole with just enough cider or water to prevent sticking and a shaving of fat on top; cover.
Melt the rest of the fat, add sufficient breadcrumbs to give a moist texture, then add onion, lemon juice and seasoning.
Cut the escallops in half horizontally; season.
Cover the bottom of each shell with a thin coating of the bread-crumb mixture and place the fish on top.
Coat with the remaining breadcrumb mixture.
Bake shells and roes in a fairly hot oven (375° F., Gas 5) for 25-30 min Serve each fish garnished with a roe and a sprig of watercress or parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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