Scallops A La King Food

SCALLOPS A LA KING

SCALLOPS A LA KING image

Original by Frances C. Ratcliffe,NANTUCKET ISLAND COOK BOOK."Cook Book has been compiled for sale by The Old Peoples' Home Association of Nantucket, as a financial help,so that we may continue to carry on the high purpose set forth by the Founders of the Association, which was organized on February 4, 1919 and incorporated in...

Provided by Beth M.

Time 40m

Number Of Ingredients 7

Ingredients

2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/2 small green pepper
1 c fresh mushrooms
1 pt rich milk
1 pt scallops

Steps:

1. Prepare the scallops by pouring boiling water over them, draining and cut in small pieces if large, or left whole if small.
2. Melt butter in frying pan; add the finely chopped green pepper and the peeled and chopped mushrooms. Stir and cook three or four minutes; add the flour, half teaspoonful of salt, and cook until frothy.
3. Add one pint of rich milk and stir until the sauce thickens. Put in a double boiler and add the scallops and let stand for twenty minutes.
4. Serve on toast or between split hot biscuits.
5. Note: In the original recipe: there was no further mention of salt, and I know there was 1/2 teaspoonful unaccounted for above!

SCALLOPS A LA PEKING HOUSE

Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

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