Deviled Scallops

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             FOOD FUNNY
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Here's one I haven't heard before from Anna Welander:

"How's it going?" I asked a regular customer as he stepped into my coffee shop.

"Not great," he answered. "I'm looking for a new job."

"What happened to the one at the spice factory?"

"Oh, that," he said. "It was just seasonal."

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             TODAY'S RECIPE
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I don't believe I've ever met a scallop I didn't like. You can use the
larger, more expensive sea scallops for this dish, but it's also
excellent with tiny bay scallops. For an extra measure of elegance,
prepare this dish in individual scallop shells or ramekins.

Deviled Scallops

1 1/2-2 lbs (675-900 g) scallops
1/2 cup (125 ml) plus 2 Tbs (30 ml) butter at room temperature
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste
1 cup (250 ml) half-and-half, heavy cream, or milk
1 cup (250 ml) bread crumbs

Place the scallops in a buttered baking dish. Combine 1/2 cup (125 ml)
butter with the mustard, Worcestershire sauce, optional cayenne, salt,
and pepper and spread over the scallops. Add the half-and-half. Melt the
remaining butter in a small skillet over moderate heat and stir in the
bread crumbs. Sprinkle on top of the scallops and bake in a preheated
350F (180C) oven until lightly browned on top, 15 to 20 minutes.
Serves 4 to 6.
Received on Thu Oct 16 18:53:45 2008