New England Scallop Supper

New England scallop supper.
  • 1 pound cooked scallops
  • 6 medium baking potatoes
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 teaspoon salt
  • 2 cups milk
  • 1 cup cooked peas
  1. Cut large scallops in half. Wash potatoes.
  2. Bake potatoes in a hot oven, 425° F, for 45 to 60 minutes or until soft.
  3. Melt butter; blend in flour and salt.
  4. Add milk gradually and cook until thick and smooth, stirring constantly.
  5. Stir in peas and scallops. Heat.
  6. Cut a cross in the top of the baked potatoes with a pointed knife.
  7. Squeeze the potatoes so that the interior will be exposed.
  8. Serve scallop mixture over potatoes.
Serves 6.

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