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| This is my all time favorite holiday recipe. I thought I would share it with you. I usually fix this for a dinner party. Because it is very rich I serve it as a side dish or first course with beef tenderloin. It's so good. I hope some of you will try it. The original recipe is from Southern Living 1980 Cookbook.
Hot Seafood Salad 1/2 pound scallops, coarsely chopped (about 1 cup)
Rinse scallops and shrimp. Combine scallops, shrimp and wine in a saucepan; simmer 3 minutes. Drain. Saute mushrooms in 1 tablespoon butter 2 to 3 minutes or just until tender. Combine scallops, shrimp, mushrooms, sour cream, celery, almonds, cheese, green pepper, onion, lemon juice, and salt; stir well. Spoon scallop mixture into 6 (10-ounce) custard cups or other individual serving dishes. Combine breadcrumbs and remaining butter, stirring well.
Bake at 300 for 10 to 15 minutes. Garnish with lemon wedges. Yield: 6 servings. |
Follow-Up Postings:
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| That does sound yummy! Is this portioned as a main course? If you were to serve it as a first course, how many portions would it make? How would you present it - just smaller custard cups? I have scallop shells I could possibly use. Tell me your experience. Thanks for posting this - I'm having a New Year's Eve dinner (8-10 people). Beef tenderloin was on my mind and this sounds terrific as a first course. seagrass |
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| Yes, it is portioned as a main course in the cookbook. That is how I served it the first time I used the recipe. I don't remember (it was 1980) what sides I served with it other than crusty bread and a dessert. I think there were five of us. Since that time I have always served it with the tenderloin instead of doing the typical soup and salad. It is the perfect combination of both with a little seafood to boot. Because it is rather rich I find a small serving best. I usually serve it in ramekin bowls but any small bowl would work. It makes just under 2 quarts. I have doubled the recipe and also just added more shrimp and scallops. Maybe you can try it ahead. Everyone always loves it. |
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| THAT sounds KILLER!! Picturing a major SPLURGE on some big lump crab meat to put it totally over the top! |
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| Cam, have you ever made it ahead? This might be the first course for our Christmas dinner, but I would need to make it the day before, chill, carry to Mom's where I would portion it into the scallop shells and bake it. In your experience, would that work? |
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| Yes, you can make it ahead but wait until you reheat it to put the veggies in. That crunch is very important to the dish. Crab would be awesome in it. |
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| Thank you again for posting this and answering my questions. Maybe I will give this a test run as a main course for the 2 of us on Christmas Eve with a green salad and see how I can work it into a formal dinner on New Years Eve. seagrass |
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| That is a keeper!!! Thanks for the recipe. Linda |
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- Posted by claire_de_luna (My Page) on Thu, Dec 8, 11 at 22:47
| Copied and Pasted! Thanks for sharing this...I look forward to it. |
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| You all are welcome. Let me know how you like it! |
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