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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Scallops Chapaquiddick Recipe

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This recipe for Scallops Chapaquiddick is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. scallops, medium size
½ c. butter
1 c. light cream
1 c. Ritz crackers, crumbled
3 slices bread, torn into pieces
salt and pepper
Directions:
Directions:
Wash scallops to remove all sand. Melt butter and add crackers and bread. Put a layer of crumbs in a small casserole dish. Cover with scallops. Add one half of the cream and salt and pepper. Repeat layer. Bake at 350º about 25-30 minutes or until scallops are firm but tender.
Personal Notes:
Personal Notes:
This recipe is from my late mother-in-law, Clare Doherty who lived in South Dennis, Massachusetts. It is very rich but delish!

 

 

 

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