Scallops à la Jimmy

Scallops

Photo by Sy (see comments)

Fish and seafood cook book, 160pp.
edited by Nancy Morton
Better Homes and Gardens Books, 1971
Cooking on page 32

This cookbook was languishing in a box in an upstairs bedroom closet at Carol’s house in central Nebraska. I found it when we visited last year.

It was a lucky ‘encounter’. Poor John has been whingeing (Aussie for complaining) lately about not having scallops very often, so he was thrilled to see this page-32 offering.

According to the introduction, this appetizer dish originally came from Jimmy’s Harborside Restaurant. I’ve read that Jimmy’s—a Boston institution for eight decades—was demolished in 2007. At least this recipe lives on.

Scallops à la Jimmy

Scallops à la Jimmy

Ingredients
1 pound fresh or frozen scallops
1/4 cup butter or margarine, melted
1/3 cup fine soft bread crumbs
1/8 teaspoon garlic salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
2 tablespoons dry sherry
lemon wedges

Method
Thaw frozen scallops. Slice large scallops in half horizontally. Pour 2 tablespoons of the butter in a shallow baking pan; arrange scallops in a single layer. Combine bread crumbs, garlic salt, dry mustard, paprika and remaining butter; sprinkle over scallops. Broil 4 inches from heat till lightly browned, for 6 to 8 minutes. Drizzle wine over scallops; serve hot with lemon wedges. Makes 6 to 8 appetizer servings.

Fish and seafood cook book

How it played out
It was Poor John’s lucky day when I found a pound of scallops on super special at Sam’s in Minnesota. So I made a batch of these as part of a page-32 feast at my cousin Jean’s home. I didn’t make any changes, but I also didn’t need to cut the scallops in half. They were already thin.

They took a little longer to brown than the recipe said, but the oven was so full of food, it’s not surprising.

The feast included guacamole dipAndy Griffith’s favorite roast lambthree-bean salad and deep chocolate cake (Jean’s mum’s recipe). Stay tuned for the last one to be posted.

Verdict
Thanks Jimmy, you’ve got a great recipe here! I hope this scallop fix will hold Poor John for a while. These little morsels from the sea cost three times as much in Australia. 

Oh, and I think this would make a nice starter or light meal for four. Just serve on a bed of lettuce and garnish with parsley and lemon wedges. A dipping sauce would be nice too.

And finally, be sure to check out my Where to Next? travel blog.

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Appetiser, Fish and seafood, Light meal, Main dish, Seafood and tagged , , , , , , , . Bookmark the permalink.

13 Responses to Scallops à la Jimmy

  1. Jean Boyd says:

    That was a great night. Don’t forget the jalapeno poppers!

  2. G’day and YUM Peggy, true!
    I LOVE scallops and never need any excuse to make, but your photo certainly has gotten my mouth watering today too!
    Cheers! Joanne

  3. Sharon says:

    Looks and sounds delicious!

  4. Sy S. says:

    Did you say seafood, I am in to making this scallop dish. It was a very easy dish to make and here in NYC 1 lb of scallops cost $10 (not to bad). And like you, I had extended the cooking time to 20 minutes (and still not fully cooked, but better then rubbery chewy scallops). The only thing that was a little ‘off putting’ was I think the dry mustard, so would eliminate it next time. Thanks for sharing. Aside- 90% of the scallops here in the states are local and not from Asia.

  5. lmo58 says:

    Hi Peggy,
    I’ve always wanted to try a scallops dish because I enjoy them so much. This will be my initiation into cooking my own scallops. It seems deceptively easy so I hope it’s as easy as it looks. Thank you.

  6. I just blogged a scallop recipe as well! How do you think baking them compares to pan searing?

    -Katherine

  7. Pingback: Roast leg of lamb (Andy’s favorite dish) | What's cooking on page 32

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