Cooking For 1967 Scallops Delmonico

Press, Volume CVI, Issue 31344, 14 April 1967, Page 2

Cooking For 1967 Scallops Delmonico

(Bt

CELIA TIMMS

An excellent recipe for serving scallops is called Scallops Delmonico. It takes a certain amount of preparation and care, but the result is well worth the effort These ingredients will make enough for six servings. You will need:— 21b scallops 1 lemon 1 tablespoon olive oil 1 teaspoon finely chopped parsley Salt Pepper Cayenne 2 eggs 3 tablespoons chopped ham 4 tablespoons fresh breadcrumbs 2 tablespoons grated cheese 1 tablespoon finely chopped chives Oil or fat for frying 3 hard boiled eggs 3 slightly green tomatoes 6 large mushroom caps. Method: Wash and drain scallops. Mix the juice of the lemon, olive oil, parsley with salt and pepper and a few grains of cayenne. Let scallops marinate in this for half an hour. Drain well, then dip in beaten egg then in a mixture of ham, breadcrumbs, cheese and chives. Place in a wire basket and fry in deep hot oil or fat (385) until crisply brown. Drain and pile on heated platter; surround with fried tomato halves

topped with mushroom raps which have been sauteed in butter. Tartare sauce can be served with them also.