Recipe - Savory Scallops On Toast

1 One fourth pound Scallops
1 teaspoon Vinegar
2 tablespoon Butter
2 tablespoon Flour
1/3 cup Mayonnaise
One half teaspoon Thyme
salt, pepper to taste
buttered toast

Parboil scallops in water that does not quite cover. Add vinegar. Keep
water just below boiling. Cook scallops just until they turn white. They
cook quickly and overcooking will toughen them. Drain and reserve the
cooking liquid.

Quarter the scallops if large. To the cooking liquid, add enough water to
make 11/3 cups total.

Melt butter in a double boiler. Add flour, stir, and blend. Add scallop
liquid gradually, continuing to stir and cook over low heat. Add mayonnaise
slowly, as soon as sauce thickens. Add scallops, thyme, and salt. Heat
through but do not allow waterunder to boil. Serve on toast or in toast
cups.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini