Devilled Scallops

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart scallops.
  • ⅓ cup butter.
  • ⅓ teaspoon made mustard.
  • 1 teaspoon salt.
  • Few grains cayenne.
  • ⅔ cup buttered cracker crumbs.


    Clean scallops, drain, and heat to the boiling point; drain again, and reserve liquor. Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped. Let stand one-half hour. Put in a baking-dish, cover with crumbs, and bake twenty minutes.