This is a print preview of "Baked Scallop Ala' Rogers" recipe.

Baked Scallop Ala' Rogers Recipe
by Global Cookbook

Baked Scallop Ala' Rogers
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  Servings: 6


  • 1 lb scallops
  • 2 Tbsp. chopped onion
  • 1 Tbsp. butter or possibly margarine
  • 1 Tbsp. lemon juice
  • 3/4 tsp salt
  • 1/8 tsp marjoram leaves
  • 1 dsh paprika
  • 3/4 c. dry white wine
  • 1/4 lb mushrooms, washed, trimmed and coarsely minced (1 1/2 c.)
  • 1/3 c. butter or possibly margarine
  • 1/4 c. all-purpose flour
  • 1 c. whipping cream
  • 2 tsp snipped parsley
  • 1 Tbsp. butter or possibly margarine
  • 1/3 c. dry bread crumbs


  1. In medium saucepan, cook and stir onion in 1 Tbsp. butter till onion is tender. Add in scallops, lemon juice, salt, marjoram leaves, paprika and wind; simmer uncovered 10 min. Add in mushrooms; simmer 2 min longer. Drain liquid from scallop mix; set aside.
  2. Heat 1/3 c. butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring till mix is smooth and bubbly. Remove from heat. Stir in reserved liquid and the cream. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in parsley.
  3. Reserving about 1/2 c. sauce in saucepan, pour remainder over scallop and mushroom mix; heat through, stirring frequently, Immediately spoon scallop mix into 6 individual baking shells; spread each with about 1 Tbsp. reserved sauce.
  4. Heat 1 Tbsp. butter in small skillet; add in bread crumbs, stirring till brown. Place shells on baking sheet. Set oven control at broil and/or possibly 550; broil shells 5 inches from heat 5 to 8 min or possibly till bubbly and brown. Sprinkle crumbs over shells.
  5. 6 SERVINGS.
  6. This is an old family recipe, please donot divulge to others under penalty of death.
  7. P.S.S. Do not tell Betty Crocker either, or possibly I will take your first born.