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Cream Of Scallops

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  Clam juice 16 Ounce (About 2 Bottles)
  Butter/Margarine 1 Tablespoon
  Worcestershire 1⁄2 Teaspoon
  Celery salt 1⁄8 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Scallops 3⁄4 Pound
  Egg yolks 2
  Heavy cream/Half and half, also called light cream 1 Cup (16 tbs)
  Chopped parsley/Chives 1 Tablespoon

Heat clam juice, butter or margarine, Worcestershire, dry mustard, garlic salt, and celery salt in a pan.
When just boiling, add cut-up scallops, and simmer gently about 3 minutes.
Beat egg yolks with heavy cream or half-and-half; stir a little of the hot clam juice into the cream; then gradually stir the cream mixture into the remaining hot clam juice.
Cook, stirring, about 1 minute, or just until liquid is slightly thickened.
Garnish with chopped parsley or chives.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 983

% Daily Value*

Total Fat 112 g172%

Saturated Fat 66.1 g330.7%

Trans Fat 0 g

Cholesterol 843.5 mg281.2%

Sodium 2854.8 mg119%

Total Carbohydrates 17 g5.8%

Dietary Fiber 0.53 g2.1%

Sugars 0.8 g

Protein 73 g145.6%

Vitamin A 122.5% Vitamin C 53.2%

Calcium 37.6% Iron 16.6%

*Based on a 2000 Calorie diet

Cream Of Scallops Recipe