FANNIE FARMER'S DEVILED SCALLOPS
The simplicity of this recipe belies its' good taste, especially if you like a spark of heat in your food! Easy and tasty. Perfect as a starter or first course. From Fannie Farmer's cookbook.
Provided by Martha Price
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Pre-heat oven to 375 degrees. Butter a small baking dish. Rinse the scallops and pat dry with paper towels. Cream the butter, dry mustard and cayenne in a small bowl. Mix bread crumbs with enough melted butter to slightly moisten (about 1/2 to 1 tablespoon).
- 2. Put the scallops in the baking dish, dot with the creamed butter, and cover with the buttered crumbs. Bake for 20 minutes.
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Charlie Kidd
[email protected]This recipe is a keeper! I'll definitely be making it again.
Moyna Robin
[email protected]I'm not a fan of deviled eggs, but I loved these deviled scallops.
Faisal Bangash
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
tausif rahman
[email protected]I'm not sure what I did wrong, but my scallops turned out rubbery.
Konobo Best Entertainment Record
[email protected]This is a great recipe for a special occasion dinner.
J.H.D
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Omolemo Maputla
[email protected]These scallops were so easy to make and they were a big hit with my family.
Katie Burkhart
[email protected]I'm not a huge fan of seafood, but I thought these scallops were delicious.
Makayi Samuel
[email protected]The sauce was a bit too thick for my liking, but I was able to thin it out with some milk.
Mrs Usman
[email protected]This was my first time making deviled scallops and they turned out great! I followed the recipe exactly and they were perfect.
Javier Ramos
[email protected]Overall, I thought this recipe was a good starting point. With a few tweaks, I think it could be even better.
Sh Ratul
[email protected]This dish was a bit too rich for my taste.
Sazzad Ahmed
[email protected]The scallops were a bit dry, but the sauce helped to make up for it.
Elem Lawrence Chinedu
[email protected]I love how versatile this recipe is. I was able to use different types of seafood, such as shrimp and crab.
Peter Kimberley
[email protected]The scallops were cooked perfectly and the sauce was rich and flavorful. I will definitely be making this dish again.
Rali Vasheghani Farahani
[email protected]These deviled scallops were a hit at my dinner party! They were easy to make and had a delicious, creamy filling.