As a kid, it was always a great night when my mother made scalloped scallops. This recipe came from a 1965 version of the Fanny Farmer Cookbook, but was shockingly removed from subsequent versions:
- 1 lb scallops
- 3 tbs butter
- 3 tbs flour
- 1 cup cream
- 3/4 cup milk
- salt and pepper
- 1/2 cup bread crumbs or cracker crumbs tossed with 2 tbs butter
Cut scallops in half if they are larger than 20-count. Melt butter in a saucepan and add the scallops. You don't need to brown them - just start the cooking process. Stir in flour and mix well. Add cream and milk a little at a time, then cook until slightly thickened. Season to taste with salt and pepper.
Put in a buttered casserole dish and top with crumbs. Bake at 400% until the crumbs are browned.