Mock Scallops

Recipe Ingredients

2 lbs	908g / 32oz	Halibut - (1/2" thick)
3/4 cup	46g / 1.6oz	Flour - sifted
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Paprika
1 cup	237ml	Milk
6 tablespoons	90ml	Butter

Recipe Instructions

Cut the halibut in 1/2-inch cubes to resemble bay scallops.

Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.

Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.