Scallops Ramekin

1 lb. Tasmanian scallops.
1 cup Riesling.

Poach scallops in riesling for 5 minutes.
Remove scallops and place in the sauce which has been previously prepared.

Sauce: 3 oz. butter, 1/2 lb. mushrooms, 2 small chopped onions, 1 tomato cut into four quarters, 1/2 cup asparagus tips, 2 tablespoons plain flour, 1 teaspoon salt, pinch cayenne, clove of garlic (chopped), 1/2 cup fresh cream.

Method: Melt butter. In it saute mushrooms, onions, tomato, asparagus (lastly). When cooked sprinkle in flour, salt, cayenne, garlic. Slowly add riesling in which scallops were cooked, add fresh cream. Simmer a few minutes then add scallops. Place in four ramekins, pour a few drops of brandy on each. Cover with 1 cup grated cheddar cheese and sprinkle with fine breadcrumbs. Grill until golden brown.

Source: contributed by Mrs. J. Minks in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.

Quick Nibbles - Bacon Wraps

Prunes wrapped in bacon

Scallops or any seafood in bacon

Broccoli or Cauli wrapped in bacon

Small Frankfurts wrapped in bacon

Freshly blanched Asparagus in bacon

Method: Wrap in bacon any of the above, secure with toothpicks and grill until bacon is cooked.

Source: contributed by Kate Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup

2 oz. mushrooms

1 tablesp. butter

1&1/2 lbs. scallops

2 tablesp. milk

2 teasp. lemon juice

2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.