Scallops Au Gratin

Scallops Au Gratin


  • 10 lbs. Scallops
  • ½ lb. Melted butter

Cooking Directions

Cook scallops in melted butter until cooked but no yellow, until juice is over the scallops. (The scallops will make their own juice). Drain off the juice and save it for sauce. Pour in flat pan. Add 1 can (10oz) of sweet pimentos, chopped fine and 1 can of mushrooms (16 oz) on top of scallops.

Take scallop juice and add 1 gallon of milk. Put over medium heat. Add 1 ¼ lbs. White or yellow America cheese. Melt the cheese, stirring most of the time. When cheese is melted, thicken sauce with (roux made of oleo and flour). After sauce is thick enough, turn burner off. Spice Sauce with 5 tsp. Prepared mustard, 3 tsp. Worcestershire sauce, 2 tbsp prepared horse radish, ½ cup sherry wine, salt and white pepper to taste. Pour sauce over scallops to cover well. Use remainder of sauce of “Newburgh” sauce.