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Baked Scallops
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 168 00
BAKED SCALLOPS
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
124 cal
6g
14 g
5g
37 mg
257 mg
32 mg
Ingredient
Weight
Measure
Issue
SCALLOPS,SEA,RAW
30 lbs
2 gal 1 qts
JUICE,LEMON
11-1/2 oz
1-3/8 cup
BREADCRUMBS
1-3/8 lbs
1 qts 2 cup
SALT
1/2 oz
3/8 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
PAPRIKA,GROUND
1/8 oz
1/8 tsp
BASIL,SWEET,WHOLE,CRUSHED
1/4 oz
1 tbsp
GARLIC POWDER
3/4 oz
2-2/3 tbsp
BUTTER,MELTED
1 lbs
2 cup
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
Method
1
Wash scallops thoroughly; cut large ones in half. Drain well.
2
Marinate scallops in lemon juice 5 to 10 minutes.
3
Mix bread crumbs, salt, pepper, paprika, basil and garlic.
4
Drain scallops. Dredge scallops in seasoned bread crumbs. Place an equal quantity of scallops in each steam table pan.
5
Drizzle 1/2 cup melted butter or margarine over top of scallops in each pan. Using a convection oven, bake at 350 F. 20 minutes
on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Remove from oven; sprinkle each pan with 2 tablespoons parsley. CCP: Hold at 140 F. or higher for service.



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Baked Scallops

Yield: 100 Portion: 4-1/2 Ounces
Calories: 124 cal
Carbohydrates: 6g
Protein: 14 g
Fat: 5g
Cholesterol: 37 mg
Sodium: 257 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
SCALLOPS,SEA,RAW 30 lbs 2 gal 1 qts
JUICE,LEMON 11-1/2 oz 1-3/8 cup
BREADCRUMBS 1-3/8 lbs 1 qts 2 cup
SALT 1/2 oz 3/8 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
PAPRIKA,GROUND 1/8 oz 1/8 tsp
BASIL,SWEET,WHOLE,CRUSHED 1/4 oz 1 tbsp
GARLIC POWDER 3/4 oz 2-2/3 tbsp
BUTTER,MELTED 1 lbs 2 cup
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup

Method:
1
Wash scallops thoroughly; cut large ones in half. Drain well.
2
Marinate scallops in lemon juice 5 to 10 minutes.
3
Mix bread crumbs, salt, pepper, paprika, basil and garlic.
4
Drain scallops. Dredge scallops in seasoned bread crumbs. Place an equal quantity of scallops in each steam table pan.
5
Drizzle 1/2 cup melted butter or margarine over top of scallops in each pan. Using a convection oven, bake at 350 F. 20 minutes
on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Remove from oven; sprinkle each pan with 2 tablespoons parsley. CCP: Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_scallops.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence