Recipe for Creole Scallops

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
2 cup	WATER
25 lb	SCALLOPS
3 lb	CELERY FRESH
3/4 lb	TOMATOES # 10 CAN
3 lb	ONIONS DRY
3 lb	PEPPER SWT GRN FRESH
2 cup	FLOUR GEN PURPOSE 10LB
1/2 cup	SUGAR, GRANULATED 10 LB
1 cup	SHORTENING, 3LB
2 tbl	PEPPER BLACK 1 LB CN
4 tbl	WORCESTERSHIRE SAUCE

Instructions:

Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. PREPARE 4 GAL CREOLE SAUCE (RECIEP NO. O00500). SET ASIDE FOR USED IN STEP 3.

2. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.

3. DIVIDE SCALLOPS INTO 2 PANS; ABOUT 300 SCALLOPS IN EACH PAN. POUR 2 GAL CREOLE SAUCE OVER SCALLOPS IN EACH PAN.

4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: OTHER TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

SERVING SIZE: 1 CUP (9 O

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