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
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
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.
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.
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.