|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.
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