Scallop Croquettes

Scallop croquettes.
Ingredients
  • 1 pound scallops, fresh or frozen
  • 1/4 cup butter or margarine, melted
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 eggs, beaten
  • 2 tablespoons sherry
  • 1/2 cup dry bread crumbs
Instructions
  1. Thaw frozen scallops.
  2. Remove any shell particles and wash.
  3. Chop scallops.
  4. Cook scallops in butter for 3 to 4 minutes, stirring occasionally.
  5. Blend in flour and seasonings.
  6. Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly.
  7. Add sherry.
  8. Place mixture in a shallow pan and cool.
  9. Divide into 12 portions.
  10. Shape into cones and roll in crumbs.
  11. Chill in refrigerator for several hours.
  12. Fry in a basket in deep fat, 375° F, for 2 to 3 minutes or until brown.
  13. Drain on absorbent paper.
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