Scallops With Swiss Cheese
|Frozen breaded scallops||7 Ounce|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated swiss cheese||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Following package directions, begin preheating oven for scallops.
Bake as package directs.
During last five minutes, sprinkle bread crumbs in riat pan and place in oven to brown lightly.
Stir once during baking.
When browned, add two tea- spoons of the paprika to crumbs.
Place parsley, Swiss cheese and mayonnaise in separate dishes.
To make "Red Scallipops" roll one-third of the scallops in mayonnaise (use a knife to even the coating) then in bread-crumb paprika mixture.
Last dust tops lightly with plain paprika.
Insert point or skewer.
To make "Green Scallipops," roll one-third of the scallops in mayonnaise, then in parsley.
Skewer these, too.
To make "Yellow Scallipops," roll one-third of the scallops in mayonnaise and Swiss cheese.
Serve as hot as possible (although Scallipops are good cold, too).
Makes ten to twenty, or hors d'oeuvres for six.
Note: For party service, use a small head of lettuce or cab- bage or a turnip cut in flower shape as a holder for scallipops.
Before starting recipe, use one skewer to make the holes to receive the skewer sticks.