"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jimmy's Harborside Scallops Recipe

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This recipe for Jimmy's Harborside Scallops, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Beth Kelligrew
Added: Monday, June 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh or frozen scallops
1/4 c. melted butter
1/3 c. soft bread crumbs
1/8 tsp. garlic salt
1/8 tea. dry mustard
1/8 tea. paprika
2 T dry sherry
lemon wedges

Use either bay or cut up larger scallops and place on a bit of the melted butter on a cookie sheet. Mix the dry ingredients with the rest of the melted butter and sprinkle over the top of the scallops. Broil watching closely; when the crumbs turn brown remove from the oven and sprinkle the sherry over the scallops. The goal is to cook the scallops until they just loose their pink color. Serve with lemon. Fast and delish! From a Boston Globe recipe when I was a young married woman.

Directions:
Directions:
Broil until brown

 

 

 

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