Scallop Cocktail

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Put a cooked or raw scallop in a cocktail glass and pour the following sauce over it: For 6 glasses, put 8 tablespoons of tomato ketchup in a basin with 2 of vinegar, ½ a tablespoon of olive oil, 1 teaspoon of grated horse-radish, 1 of chopped parsley, 1 of chives, a dash of both Worcester sauce and Tabasco, a little mustard powder, salt and pepper. Mix all the ingredients thoroughly.