You are here

Baked Escallops

admin's picture
  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

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1284 Calories from Fat 778

% Daily Value*

Total Fat 87 g133.2%

Saturated Fat 34.1 g170.4%

Trans Fat 0 g

Cholesterol 379.3 mg126.4%

Sodium 1144.3 mg47.7%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2.6 g10.2%

Sugars 4.2 g

Protein 89 g177.6%

Vitamin A 3.9% Vitamin C 7.5%

Calcium 12.4% Iron 30.3%

*Based on a 2000 Calorie diet

Baked Escallops Recipe