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Jersey Scallop Crowns
Chef Fred Madonna
Off the Hook Seafood, Long Beach Island, NJ

Servings: 6-8  
20 –30 Large Jersey Sea Scallops (approximately 10 per lb)
1 lb jumbo lump crabmeat
1 egg, beaten
½ cup mayonnaise
¼ cup mustard
1 T Worcestshire sauce


1 small bunch parsley, chopped
1 small bunch scallions, chopped
6 slices fresh white bread, broken up into small pieces
1 – ½ lb sliced bacon
30 toothpicks (one per scallop)

Video Demo: real player, windows media

Directions:

Preheat oven to 350 degrees.

Carve out a small circle in scallops. Combine carved out scallop meats, crabmeat, beaten egg, mayonnaise, mustard, Worcestshire sauce, chopped parsley and scallions and bread. Place crabmeat mixture in center of hollowed out scallops. Cut bacon slices into pieces that will wrap around scallops. Wrap scallops with bacon and secure with toothpick. Place scallops on lightly greased cookie sheet. Bake scallops in 400 degree oven for 20- 25 minutes.

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