Broiled Scallops With Peaches

Broiled scallops with peaches.
Ingredients
  • 1 pound scallops, fresh or frozen
  • 2 tablespoons butter or other fat, melted
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Dash pepper
  • 12 canned peach halves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon mace
  • 1/4 teaspoon salt
  • 3 slices bacon
Instructions
  1. Thaw frozen scallops. Remove any shell particles and wash.
  2. Cut scallops into 1/2 inch pieces.
  3. Combine butter, lemon juice, salt, pepper and scallops.
  4. Place peach halves in a baking pan, 11 x 7 x 1 inch.
  5. Combine cinnamon, cloves, mace and salt.
  6. Sprinkle over peaches.
  7. Place about 2 tablespoons of scallop mixture in center of each peach.
  8. Cut bacon into fourths, crosswise.
  9. Place a slice on each peach.
  10. Broil about 4-inches from source of heat for 8 to 10 minutes or until bacon is crisp.
Notes
Serves 6.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs