Skip to main content
Main

Scallop Broth

A simple broth made from scallops, water, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scallop Broth

Ingredients

Directions

Prepare

  1. Wash the scallops and cut them into small pieces.

Make the broth

  1. In a pot, combine the scallops, warm water, milk, butter, and salt.

  2. Simmer for 20 minutes.

  3. Strain the broth and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Scallop + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Scallop + milktop 24% of all pairs
    Smell alikelow
    Cooked together43 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Scallops
Provide the main savory flavor and tender protein that gives the broth its body.
Milk
Adds creaminess and a mild sweetness to the broth.
Butter
Adds fat for richness and a rounder mouthfeel.

The step that matters

Keep the simmer gentle. Scallop protein toughens and turns rubbery when cooked too long or too hard. A rolling boil can also curdle or cloud the milk and break up the broth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Cheese ScallopCheese Scallop19 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes