Scallop Shortcake

Scallop shortcake.
  • 3/4 pound cooked scallops
  • 1 can (3 ounces) sliced broiled mushrooms
  • 1/3 cup butter or margarine
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 2 drops tabasco
  • 1 can (8 ounces) tomato sauce
  • 1-2/3 cups milk
  • 1/4 cup sliced stuffed olives
  • 2 cups biscuit mix
  • 1 egg yolk, beaten
  • 1 tablespoon coffee cream
  1. Cut large scallops in half.
  2. Drain mushrooms, saving liquid.
  3. Melt butter; blend in flour, salt, paprika, Worcestershire sauce and tabasco.
  4. Add tomato sauce, milk and mushroom liquid.
  5. Cook until thick, stirring constantly.
  6. Add olives, scallops and mushrooms.
  7. Heat.
  8. Prepare biscuit mix as directed.
  9. Place in a round cake pan, 8 x 1 inch.
  10. Combine egg yolk and cream.
  11. Brush on top of biscuit dough.
  12. Bake in a very hot oven, 450° F, for 15 to 20 minutes or until brown.
  13. Cut in half lengthwise.
  14. Place one third of the scallop mixture on bottom half of shortcake.
  15. Cover with top half of shortcake.
  16. Top with remaining scallop mixture.
Serves 6.

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