Scallop Aspic Canapes

Scallop aspic canapes.
Ingredients
  • 1/2 pound cooked scallops
  • 2 tablespoons unflavored gelatin
  • 1/2 cup cold water
  • 1-3/4 cups tomato juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion salt
  • 2 tablespoons lemon juice
  • 36 1-inch paper baking cups
  • 36 melba toast rounds
Instructions
  1. Cut scallops into 36 pieces.
  2. Soften gelatin in cold water for 5 minutes.
  3. Heat tomato juice to the boiling point; add gelatin and stir until dissolved.
  4. Add seasonings and lemon juice.
  5. Place a scallop piece in each baking cup; fill cups 3/4 full with gelatin mixture.
  6. Chill until set.
  7. Unmold on melba toast rounds.
Notes
Makes 36 canapés.

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