Baked Scallops
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Baked Scallops
  Scallops  
Last updated 6/12/2012 1:06:23 AM. Recipe ID 31847. Report a problem with this recipe.
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      Title: Baked scallops
 Categories: 
      Yield: 100 Servings
 
     30 lb SCALLOPS
      1 lb BUTTER PRINT SURE
  2 2/3 tb GARLIC DEHY GRA
  1 1/3 c  LEMON FRESH
    1/2 c  PARSLEY DEHY #2 1/2
  1 1/2 lb BREAD SNDWICH 22OZ #51
      2 ts PEPPER BLACK 1 LB CN
  1 2/3 tb BASIL SWEET GROUND
      1 ts PAPRIKA GROUND
  2 1/4 ts SALT TABLE 5LB
 
  PAN:  12 BY 20 BY 2 1/2" STEAM TABLE PAN         TEMPERATURE:  350F.
  OVEN
  
  1.  WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.
  
  2.  SOAK SCALLOPS IN LEMON JUICE 5-10 MINUTES.  SET ASIDE FOR USE IN
  STEP 4.
  
  3.  MIX BREAD CRUMBS, SALT, PEPPER, PAPRIKA, BASIL AND GARLIC.
  
  4.  DRAIN SCALLOPS.  DREDGE SCALLOPS IN SEASONED BREAD CRUMBS.  PLACE
  AN EQUAL QUANTITY OF SCALLOPS IN EACH PAN.
  
  5.  DRIZZLE 1/2 CUP MELTED BUTTER OR MARGARINE OVER TOPS OF SCALLOPS
  IN EACH PAN. BAKE 30 MINUTES.
  
  6.  REMOVE FROM OVEN; SPRINKLE EACH PAN WITH 2 TBSP PARSLEY.  SERVE
  IMMEDIATELY.
  
  NOTE:  1.  IN STEP 2, 2 LB LEMONS A.P. (8 LEMONS) WILL YIELD 1 1/3
  CUPS JUICE
  
  2.  IN STEP 2, 1/3 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 CUP COLD
  WATER MAY BE USED FOR JUICE.
  
  3.  IN STEP 4, OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE
  NO. A-25.
  
  4.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 20 MINUTES
  ON HIGH FAN, CLOSED VENT.
  
  5.  IN STEP 6, 4 1/2 OZ (2 CUPS) CHOPPED FRESH PARSLEY A.P. MAY BE
  USED. SEE RECIPE NO. A-11.
  
  Recipe Number: L18000
  
  SERVING SIZE: 6 TO 12 SC
  
  From the  (actually used today!).




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Recipe ID 31847 (Apr 03, 2005)

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