|Bacon fat/Margarine||2 1⁄2 Ounce|
|Finely grated onion||1 Teaspoon|
|Lemon juice||1 Teaspoon (Leveled) (A Little)|
|Grated nutmeg||1 Teaspoon|
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.