Recipe - Baked Scallops

30 pound SCALLOPS
1 pound BUTTER PRINT SURE
2 2/3 tablespoon GARLIC DEHY GRA
1 1/3 cup LEMON FRESH
One half cup PARSLEY DEHY #2 1/2
1 One half pound BREAD SNDWICH 22OZ #51
2 teaspoon PEPPER BLACK 1 LB CN
1 2/3 tablespoon BASIL SWEET GROUND
1 teaspoon PAPRIKA GROUND
2 One fourth teaspoon 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 510 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 One half 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. A25.

4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 20 MINUTES ON
HIGH FAN, CLOSED VENT.

5. IN STEP 6, 4 One half OZ (2 CUPS) CHOPPED FRESH PARSLEY A.P. MAY BE
USED. SEE RECIPE NO. A11.

Recipe Number: L18000

SERVING SIZE: 6 TO 12 SC

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.