Recipes > Seafood > Scallops > Scallops on the Shell

Scallops on the Shell


  • 1 middling-sized onion
  • butter
  • 1 quart of scallops
  • 1 gill of white wine
  • 1 yolk of egg
  • salt
  • pepper
  • nutmeg grated
  • parsley chopped fine
  • bread-crumbs


Chop fine the onion, and fry it with one ounce of butter. While the onion is frying, chop fine also the scallops and put them with the onion; stir for two or three minutes, or till about half fried, when turn the juice off, put back on the fire, and add one ounce of butter, the white wine, stir for two or three minutes, and if too thick add the juice you have turned off; take from the fire, and mix the yolk with it, add salt, pepper, nutmeg grated, and parsley chopped fine.

Have the scallop shells properly cleaned, or silver shells, spread the mixture on the shells; dust with bread-crumbs, put a piece of butter about the size of a hazel-nut on each, and put in an oven, at about 320 deg. Fahr., for from ten to fifteen minutes.

This is a dish for breakfast.


Hand-Book of Practical Cookery (1884).


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