400 Sea Food by Recipe Masters - HTML preview

 

 947993 -- BAKED  CLAMS

 

 2 doz. clams

4 tbsp. olive oil

2 cloves garlic, minced

1 med. onion, chopped

1 tbsp. bread crumbs

1 tsp. parsley or chives

1/4 tsp. oregano

Salt & pepper

Grated Parmesan cheese

Lemon juice

 

 Scrub clams with stiff brush under cold water until all grit is removed.  Saute onion and garlic until golden.  Remove clams from shell (steam open).  Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  Fill shells.  Sprinkle with cheese and lemon juice.  Dot with butter and place under hot broiler about 5 minutes. 

 

------------------------

 

 947994 -- SEAFOOD  FANCIES

 

 8 oz. can Pillsbury refrigerator

   butterflake dinner rolls

7 1/2 oz. can crab meat, rinsed &

   drained

2 1/2 oz. can tiny shrimp, rinsed &

   drained

1 c. shredded Swiss cheese

1/2 c. mayonnaise

1 tbsp. chopped onion

1 tbsp. chopped pimento

1/2 tsp. parsley flakes

1/4 tsp. curry powder

8 oz. can water chestnuts, drained &

   sliced

 

 Heat oven to 400 degrees.  Lightly grease cookie sheets.  Separate dough into 12 pieces.  Separate each piece into 3 equal layers.  Place on prepared cookie sheets.  In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.  Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.  Bake at 400 degrees for 10 to 12 minutes or until light golden brown.  Serve hot, refrigerate leftovers.  Makes 36. 

 

------------------------

 

 947995 -- NOEL  KIRK  ERICKSON'S  SARDINE  ROLLS

 

 2 cans of sardines in mustard sauce

1 (8 oz.) pkg. cream cheese

2 hard boiled eggs

2 loaves of sliced white bread

Lemon juice

Mayonnaise

Worcestershire sauce

 

 Mash sardines.  Mix together sardines, cream cheese and hard boiled eggs.  Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. 

Cut off bread crusts.  Spread mixture on slices of bread, roll up and hold together with toothpicks.  Broil until toasted. 

 

------------------------

 

 947996 -- SEVICHE  SEAFOOD  SHELLS

   

 1/2 lb. bay scallops

1/4 c. fresh lime juice

1/3 c. diced med. bell pepper

1/3 c. thinly sliced green onions

1 tbsp. fresh minced cilantro or 1

   tsp. dried

1 tsp. olive oil

1/8 tsp. salt

1/8 tsp. pepper

3 drops hot sauce

16 cooked jumbo macaroni shells

 

 Cook scallops in small amount of boiling water for 1 minute.  Drain.  Combine scallops and fresh lime juice in small bowl.  Toss well.  Cover and refrigerate for 1 hour.  Add next 7 ingredients.  Stir well.  Cover and chill 30 minutes.

Drain.  Stuff each macaroni shell with 1 tablespoon scallop mixture.  Arrange on serving platter. 

 

------------------------

 

 947997 -- SHRIMP  BUTTER

   

 2 cans shrimp, broken

1 tbsp. onion, minced

Juice of 1 lemon

4 tbsp. mayonnaise

1 1/2 sticks soft butter

Salt to taste

1 (8 oz.) pkg. cream cheese

 

 Mix all ingredients well with mixer, adding shrimp last.  Makes a large amount, and freezes well.   This is a spread rather than a dip.  I serve with Club crackers. 

 

------------------------

 

 947998 -- HERRING  TIDBITS

 

 2 c. (1 pt.) sour cream

1 (12 oz.) jar herring tidbits in

   wine, undrained, chopped

2 apples, peeled, quartered, cored

   and chopped

1 med. Bermuda onion, quartered and

   chopped

1/2 c. seedless grapes, halved

2 hard-cooked eggs, chopped

Rye rounds

 

 Combine first 4 ingredients in large bowl and mix thoroughly.  Cover and refrigerate at least 1 hour.  Add grapes and eggs and toss lightly.  Turn into dish.  Serve with rye rounds.  Makes about 4 cups. 

 

------------------------

 

 947999 -- BAR-B-QUED  SHRIMP

 

 1 lb. shrimp

Olive oil

Cracked black pepper

Salt

Lemon juice

Tabasco

Lea & Perrin's

Butter

 

 Place whole shrimp, keep shells on, in single layer in oven-proof dish.

Drizzle olive oil on top of shrimp.  Pepper shrimp until they are black; when you think you have enough pepper, add more.  Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.  Remember you are seasoning through the shells.  Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes.  Be sure and taste to see if they are done.  Serve these with newspaper on the table and lots of napkins.  Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used.  With cold beer and green salad, you have the makings of a great informal party.  Base the amount of shrimp on the number of guests. 

 

------------------------

 

 948000 -- SMOKED  SALMON  ECLAIRS

 

 1/2 c. water

4 tbsp. butter, cut into sm. chunks

1/2 c. flour

2 extra lg. eggs, beaten lightly

1/2 tsp. garlic powder

1/2 tsp. dry dill

 

--FILLING:--

 

1/2 lb. cream cheese, softened

   (regular or lite)

1/4 c. sour cream (regular or lowfat)

6 oz. smoked salmon, chopped fine

Juice of 1/2 lemon and grated zest

1 tbsp. fresh dill, minced

Dash of nutmeg

1 tsp. minced garlic

Salt and pepper

 

 Preheat oven to 400 degrees.  Combine water and butter in small saucepan, bring to boil over high heat.  Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan.  Transfer to mixing bowl.  Save 1 tablespoon of beaten egg.  Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth.

Put dough in pastry bag with #3 star tip.  On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart.  Bake 15 minutes until puffed up and brown.  Remove from oven.  Split in half lengthwise.  Reassemble and return to baking sheet.  Brush top of each with thin film of reserved egg.  Sprinkle on combined garlic powder and dill.  Reduce oven to 200 degrees.  Return eclairs to oven for 20 minutes until dry and crisp.  Remove and cool.  Mix filling ingredients together.  Season to taste with salt and pepper.  Just before serving, spoon filling onto bottom half of eclair and top with top half.  Makes about 16.  Serves 8. 

 

------------------------

 

 948001 -- SALMON  MOUSSE  WITH  CUCUMBER  VINAIGRETTE

 

 1/2 c. dry Vermouth

1 env. unflavored gelatin

1 c. smoked salmon, flaked

3 hard-cooked eggs, mashed

3/4 c. sour cream

1/2 c. sliced green onions

1/4 c. fresh parsley, chopped fine

3 tbsp. mayonnaise

1 tsp. prepared horseradish

1 tbsp. lemon juice

1 tsp. finely chopped onion

 

 Combine gelatin and dry Vermouth.  Heat gently until dissolved, and set aside to cool.  Combine all other ingredients into gelatin mix, blending well.  Pour into a 2-cup flat-bottom mold.  Chill at least 3 hours or overnight.

 

 --CUCUMBER VINAIGRETTE:--

 

1 med. unpared cucumber, very thinly

   sliced (about 2 c.)

1 med. green pepper, cut into thin

   strips (about 1 c.)

1/4 c. vinegar

1/4 c. lemon juice

1/4 c. salad oil

1/2 tsp. salt

1/4 tsp. Worcestershire sauce

1/8 tsp. pepper

 

 In medium bowl, combine cucumber slices with green pepper strips.  In measuring cup, combine rest of ingredients, mixing well.  Pour over cucumber mixture, tossing to coat well.  Refrigerate, covered, until well chilled--about 1 hour-tossing occasionally.  To serve:  Drain dressing from vegetables.  Arrange vegetables attractively on large platter.  To unmold mousse:  Run a spatula around edge of mold; invert onto vegetables.  Serve at once, with crackers as appetizer or as salad on bed of lettuce.  

 

------------------------

 

948002 -- SHRIMP  MOUSSE

 

 1 can cream of shrimp soup

1 (8 oz.) cream cheese

1 pkg. Knox gelatin

1 (10 oz.) box cooked shrimp, thawed

1 c. mayonnaise

1/4 c. finely chopped onion

1/2 c. finely chopped celery

 

 Use double boiler and mix soup, gelatin and cream cheese until melted.  Remove from heat and add remaining ingredients.  Put in mold and chill at least 8 hours. 

 

------------------------

 

 948003 -- LEMON  PEPPER  SHRIMP  AND  ZUCCHINI

 

 2 med. sized zucchini

2 tbsp. olive or salad oil

1 lb. shelled or deveined lg. shrimp

1 1/4 tsp. lemon pepper seasoning salt

1/2 tsp. salt

 

 Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp.  With slotted spoon - remove zucchini to bowl.    In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.  Return zucchini to skillet, heat through. 

 

------------------------

 

 948004 -- CRAB  CROSTINI

  

 8 oz. crabmeat

1/2 c. diced red bell pepper

2 tbsp. + 2 tsp. mayonnaise

2 tbsp. chopped fresh parsley

1 tbsp. chopped fresh chives

1 tbsp. fresh lime juice

1 tbsp. Dijon mustard

2 tsp. grated Parmesan cheese

4-5 drops hot pepper sauce

4 oz. Italian bread, cut into 16

   slices

 

 Preheat broiler.  Line a broiler pan with foil.  Blend all ingredients except bread.  Spread 1 tbsp. of the mixture on each bread slice.  Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned. 

 

------------------------

 

 948005 -- SHRIMP  DELIGHT

 

 1 can tomato soup

1 (8 oz.) pkg. cream cheese, softened

1 c. Real mayonnaise

1 pkg. Knox unflavored gelatin

1/4 c. water

1 c. celery, very finely chopped

1/8 c. green onion, very finely

   chopped

2 cans tiny, whole shrimp (drained &

   deveined)

 

 Heat soup and cheese, stirring constantly, until both are mixed well.  Cool.

Stir in mayonnaise.  Dissolve gelatin in water, then add to soup mixture.  Stir in remaining ingredients.  Pour in mold or clear serving dish.  Chill until set.

Serve cold with Wheat Thin crackers.    This is a favorite of our family! 

 

------------------------

 

 948006 -- PICKLED  SALMON

   

 1-2 lbs. salmon, tail filet

1 tbsp. sugar

Dillweed

2 tbsp. coarse salt

1 tsp. black pepper

 

 Clean and pat dry the filet of salmon.  Mix the dry ingredients together.  Place the salmon in a glass dish, skin side up.  Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt.   Sprinkle lavishly with dill.  Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board.  Refrigerate for at least 12 hours or up to three days.  To serve, slice thinly on the diagonal and arrange on rye or dark brown bread.  The same recipe can be used with trout or mackerel (boned). 

 

------------------------

 

 948007 -- SCOTCH  STYLE  PICKLED  SALMON

 

 Cooked salmon, boned and skinned

   (leftover salmon may be used - HA!)

1 c. white wine vinegar

1 tbsp. black peppercorns

8 allspice berries

1/2 c. white wine, or fish stock

1 tsp. white peppercorns

1/2 tsp. coriander seeds

 

 Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt.  Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid.  Cover the dish and refrigerate for several hours or days.  Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.  

 

------------------------

 

 948009 -- SEAFOOD  CHOWDER

 

  Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

 

 Add and cook over low heat until yellow: 4 tbsp. minced onion

 

 Add: Liquor from 2 (7 oz.) cans minced or

   whole clams, lobster or other seafood

2 c. finely diced potatoes

1/2 c. boiling water

 

 Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water).  Just before serving, add: Clams or other seafood from 2 (7 oz.)

   cans

2 c. milk

1 tsp. salt

1/8 tsp. pepper

 

 Heat to boiling, stirring occasionally.  Serve immediately.  Makes 6 servings.

Note: butter may be used in place of pork or bacon. 

 

------------------------

 

 948010 -- SEASONED  OYSTERS

   

 2 lb. box oyster crackers or 2 sm. bags

1 c. oil

2-3 tbsp. dill weed

Garlic powder to taste

1 env. dry Ranch dressing

 

 Combine above ingredients in bowl and enjoy! 

 

------------------------

 

 948011 -- SCALLOPED  OYSTERS  &  SCALLOPS

 

 1 qt. oysters

1 pt. scallops

1 c. sour cream

2 c. bread crumbs

1/2 c. melted butter (not oleo)

 

 Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish.  Cover with oysters and seasonings, add some cream.  Add layer of scallops, seasonings and layer of crumbs.  Repeat.  Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes. 

 

------------------------

 

 948012 -- DILL  SHRIMP  WITH  RICE

 

 2 tbsp. mustard (any kind)

20 sm. shrimp, peeled & deveined

3 sliced mushrooms

1 tbsp. chopped fresh dill

1/2 c. wine (chablis or sherry)

1/4 c. cream

Cooked rice

Pinch of garlic

 

 Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side.  Turn the shrimp over, and add wine and mustard.  Cook 2 minutes.  Add cream, cook 1 minute.  Put over hot cooked rice.  Serves 2 to 4. 

 

------------------------

 

 948013 -- SHRIMP, VEGETABLE  MELODY

 

 1 to 3 lbs. shrimp, cleaned

Broccoli

Summer squash

Zucchini

Mushrooms

Cherry tomatoes

2 tbsp. butter

Throwaway lasagna pan

 

 Cut vegetables into bite-size pieces.  Put shrimp, vegetables, butter, a dash of salt and pepper into pans.  Cover with tinfoil double.  Put on low grill with cover down.  Cook about 35 minutes.  Serves 6 to 8. 

 

------------------------

 

 948014 -- SHRIMP  CREOLE

 

 1 lb. cooked shrimp

2 tbsp. butter

Salt and pepper

Boiled rice

2 c. canned tomatoes

1 minced green pepper

2 minced onions

1/2 c. sliced mushrooms

1/2 c. stock, chicken bouillon cubes

2 tbsp. minced ham

2 tbsp. flour

2 tbsp. butter

 

 Melt the butter and add the shrimp and cook together for 2 minutes.  Add to the creole sauce.  Simmer for 5 minutes, and serve with boiled rice.  For the sauce:  Cook the tomatoes, pepper, onion and mushrooms for 10 minutes.  Add the stock and ham and cook 2 minutes longer.  Thicken with the flour lightly creamed with the butter and stir until thick and smooth.  Serves 6. 

 

------------------------

 

 948015 -- SHRIMP  CREOLE

 

 Cooked rice

1/2 c. diced celery

1/4 c. minced onion

1/4 c. diced green pepper

3 tbsp. butter or margarine

1 tbsp. flour

1 tsp. salt

1 tsp. sugar

Dash of pepper

16 oz. can tomatoes

1 bay leaf

1 sprig parsley

3/4 lb. shrimp

 

 Saute celery, onion and green pepper in butter in sauce pan until tender but not brown.  Blend in flour, salt, sugar and pepper.  Stir in tomatoes, add bay leaf and parsley.  Simmer for 30 minutes.  Remove bay leaf.  Add shrimp, heat thoroughly and serve over hot rice. 

 

------------------------

 

 948016 -- SALMON  AUGRATIN

 

 1 can red salmon

2 c. white sauce

1/2 lb. sharp cheese

1 c. Wheaties

Oleo or butter

 

 Butter baking dish put small amount of white sauce on the bottom.  Add salmon and remaining white sauce.  Top with grated sharp cheese and Wheaties.   *Dot with oleo or butter and bake 20 minutes at 325 to 350 degrees.  Serves 4 to 6. 

 

------------------------

 

 948017 -- CRAB  IMPERIAL

  

 1/4 green pepper, diced

2 tbsp. diced pimiento

1 tbsp. dry mustard

1/2 tsp. salt

1/8 tsp. black pepper

2 eggs

1 lb. backfin crabmeat

1/2 c. mayonnaise

Dash of red pepper

 

 Blend crabmeat  and other ingredients.  Heap lightly in four baking shells or crabshells.  Top with mayonnaise and sprinkle with paprika.  Bake at 350 degrees for 15 minutes. 

 

------------------------

 

 948018 -- EASY  IMPERIAL  CRAB

 

 2 lb. crab meat, backfin

1/3 green pepper, cut fine

3/4 red pimiento, chopped

1 tsp. mustard

1/3 c. mayonnaise

1 egg

1/8 tsp. pepper

1 tsp. salt

Mayonnaise for topping

 

 Mix all ingredients except crab meat.  Add crab meat carefully in order not to break up lumps.  Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika.   Bake at 350 degrees for 20 minutes. 

 

------------------------

 

 948019 -- CRAB  IMPERIAL  C.'S      

 

 1 lb. lump crab meat, picked over for

   shell

1/2 c. minced green bell pepper

1/4 c. minced onion

3/4 c. mayonnaise

3 tbsp. butter, melted

1/2 c. fresh bread crumbs

 

 Combine the crabmeat, peppers and onion and gently fold in the mayonnaise.  Mold the mixture into a clean crab shell or heat proof serving dish and cover with melted butter and bread crumbs.  Bake at 350 degrees for 12 minutes or until crumbs are golden brown.  Serve at once.  Serves 4. 

 

------------------------

 

 948020 -- CRAB  FETTUCINI

 

 6 oz. fettucini

4 tbsp. margarine

2 cloves garlic, minced

1 c. milk

1/2 lb. crab, flaked

1/4 c. parmesan cheese

Pepper to taste

 

 Cook fettucini according to package.  In skillet, saute garlic in margarine.  Add milk, crab and pepper.  Heat until bubbling, about 3 minutes.  Add parmesan cheese and stir 1 minute.  Toss with cooked fettucini.  Serves 4. 

 

------------------------

 

 948021 -- ORANGE  ROUGHY

 

 2 lbs. orange roughy fillets

1/2 c. sliced almonds

1/4 c. parsley, minced

1/4 c. margarine, melted

2 tsp. lemon or lime juice

1 tsp. salt

1/4 tsp. pepper

 

 Combine margarine and almonds.  Saute almonds to a golden brown.  Arrange fish, single layered, in a shallow baking pan.  Sprinkle with lemon or lime juice.  Spoon almond-margarine mixture over fish.  Sprinkle with salt, pepper and parsley.  Bake, covered, at 350 degrees for 10 minutes.  Bake, uncovered, until fish flakes easily with fork, about 8 to 10 minutes.  Serve with lemon or lime wedges. 

 

------------------------

 

 948022 -- CAJUN  SHRIMP

 

 1/2 c. olive oil

2 tbsp. cajun seasoning

2 tbsp. lemon juice

2 tbsp. fresh parsley, chopped

1 tbsp. honey

1 tbsp. soy sauce

Pinch cayenne pepper

1 lb. shrimp, uncooked, shelled and

   deveined

 

 Combine first seven ingredients in a 9" x 13" baking dish.  Add shrimp and toss to coat.  Refrigerate at least 1 hour.  Preheat oven to 450 degrees.  Bake until shrimp are cooking through, stirring occasionally, about 10 minutes.  I sometimes serve with fettucini alfredo and French bread. 

 

------------------------

 

 948023 -- EASY  SHRIMP  NEWBURG

 

 1 (10 3/4 oz.) can cream of shrimp soup

3/4 c. evaporated milk

1 1/2 c. shrimp, cooked

1 (4 oz.) can mushrooms, drained and

   sliced

2 tbsp. dry sherry

2 egg yolks, beaten

 

 Place all ingredients, except egg yolks, in crock pot.  Stir thoroughly.  Cover and cook on low for 4 to 6 hours.  Add yolks during last hour.  Serve over hot rice or in puff pastry shells.  Serves 4.  Lobster Newburg:  5 ounces frozen lobster, flaked, may be substituted for shrimp. 

 

------------------------

 

 948024 -- SHRIMP  SCAMPI

  

 1/2 c. oleo

2 tbsp. parsley

2 tbsp. lemon juice

2 cloves garlic, minced

1 1/2 lbs. shrimp, cleaned and shelled

 

 Saute garlic in melted oleo for 1 to 2 minutes in microwave.  Add parsley and lemon juice.  Add shrimp; toss to coat.  Microwave on high for 3 to 5 1/2 minutes, stirring after 4 minutes.  Serve with rice or pasta tossed with parsley and parmesan cheese. 

 

------------------------

 

 948025 -- SOLE  WITH  SHRIMP

 

 1 1/2 lbs. sole fillets

2 c. light cream

1/2 c. sherry

Salt and pepper

1/2 c. fresh or canned shrimp,

   drained and cooked

1/2 c. buttered bread crumbs

 

 Trim fillets and place in a shallow, greased, glass baking dish.  Add the cream and sherry.  Season with salt and pepper.  Add shrimp.  Bake in a hot 400 degree oven until cream and sherry have thickened and cooked down.  Sprinkle with buttered bread crumbs over the surface.  Place under broiler until sauce bubbles and browns in spots.  Can add lemon slices or parsley for a garnish. 

 

------------------------

 

 948026 -- SPICY  SHRIMP

 

 2 - 3 lbs. lg. shrimp in shell, split

   and deveined

2 lemons, thinly sliced

1 lb. butter

3/4 tsp. dried rosemary

3/4 tsp. dried basil

1/2 c. worcestershire sauce

2 tsp. salt

3 tbsp. freshly ground black pepper

3/4 tsp. tabasco sauce

3 cloves garlic, peeled and lightly

   crushed

 

 In large, shallow glass baking dish, place shrimp in single layer.  Cover with sliced lemon.  In saucepan, heat remaining ingredients to boiling.  Pour over shrimp and lemons, cover and marinate overnight in refrigerator.  Bring shrimp to room temperature before cooking.  Bake shrimp in preheated 450 degree oven for 20 minutes.  Serve as appetizer or entree with crusty French bread. 

 

------------------------

 

 948027 -- SALMON  OR  TUNA  BAKED  POTATOES

 

 1 can salmon, or 2 cans tuna, drained

4 baking potatoes, cleaned

1/2 c. milk

1/4 c. margarine

1/2 c. parmesan cheese, grated

1/4 c. green onion, minced

1 tsp. thyme

1 tsp. dill

1 tsp. salt

1 tsp. pepper

1/4 c. frozen peas, thawed

 

 Bake potatoes.  When cool, cut in half and scoop out centers.  Mash potatoes and beat in cheese, onion and spices.  Stir in salmon or tuna and peas.  Spoon mixture back into hollowed out skins.  Bake at 350 degrees for 20 minutes. 

 

------------------------

 

 948028 -- FRESH  SCALLOPS

 

 1 lb. fresh scallops

1/2 c. oil

1/2 tsp. thyme

1/2 c. dry white wine

3 cloves garlic

1/2 c. butter

2 tbsp. fresh parsley, chopped

 

 Dredge scallops in flour.  Heat oil in large skillet with butter; add crushed garlic and brown.  As soon as garlic browns, add scallops and saute until lightly colored.  Add white wine at last minute and simmer.  Serve immediately. 

 

------------------------

 

 948029 -- SCALLOPS  PROVENCIAL

 

 1 1/2 lbs. scallops

1/2 c. flour

2 tbsp. oil

4 tbsp. margarine

1 clove garlic, peeled and finely

   minced

2 tbsp. fresh lemon juice

1/2 c. parsley, finely minced

Salt and pepper, to taste

4 slices crisp toast

 

 Wash and dry the scallops.  Roll in flour.  Heat oil with margarine and garlic over m