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    Peggy
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    Creole Scallops for 100

    Servings: 100 Portions (2 Pans)
    Portions: 1 Cup Each
    Pan Size: 18 by 24-inch Roasting Pan
    Temperature: 350 degrees F. Deep Fat; 325 degrees F. Oven

    7 1/2 cups (2 lb 8 oz) onions, dry, chopped
    1-1/2 quart (2 lb) peppers, sweet, fresh, chopped
    7 2/3 tablespoon (22 cloves) garlic, dry, minced
    2 cups (1 lb) salad oil or shortening, melted
    3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned, crushed
    1 gallon water
    1/2 cup (5 oz) salt
    3 tablespoon chili powder
    1 1/3 tablespoon thyme, ground
    5 bay leaves
    25 lb. scallops, thawed
    1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose sifted
    3 tablespoon (2 oz) salt
    1 tablespoon pepper, black
    2 tablespoon paprika, ground
    5 tablespoon (1-1/2 oz) milk, nonfat, dry
    1-1/2 cups water, warm
    2 1/3 cups (12 eggs) eggs, whole, beaten
    3 quart (3 lb) bread crumbs, dry

    Saut? onions, peppers, and garlic in salad oil or melted shortening until tender. Add tomatoes, water, 1/2 cup salt, chili powder, thyme, and bay leaves to saut?ed vegetables. Simmer 1-1/2 hours or until thick and glossy. Set aside.

    Wash scallops thoroughly; cut large ones in half. Drain well. Combine flour, 3 tbsp salt, pepper, and paprika Dredge scallops in seasoned flour; shake off excess.
    Reconstitute milk and warm water; add eggs. Dip floured scallops in milk and egg mixture; drain. Dredge scallops in crumbs; shake off excess. Fry 3 minutes or until light brown. Drain well in basket or on absorbent paper. Divide fried scallops into 2 pans; pour 2 gallon of tomato sauce over scallops in each pan. Bake 30 minutes or until thoroughly heated.

    NOTE:
    2 lb 12 oz dry onions A.P. will yield 2 lb 8 oz dry chopped onions.

    Other sizes and types of pans may be used.

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