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Scallops, Scalloped

Baked scallops in their shells with lemon, butter, breadcrumbs, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scallops, Scalloped

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the scallops

  1. Open the scallops and remove them from their shells.

  2. Trim away the black part, leaving only the yellow and white.

  3. Rinse the scallops in water with lemon juice, then drain and dry them.

  4. Cut the scallops into pieces.

Prepare the shells

  1. Brush and dry the deep shells, then butter the insides.

  2. Sprinkle the insides with bread crumbs.

Fill and bake

  1. Mix the scallops with bread crumbs, parsley, salt, and pepper.

  2. Add melted butter or white sauce if desired.

  3. Fill the shells with the mixture and bake until golden.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Scallops
Form the main body of the filling and provide the delicate sweet flavor.
Bread crumbs
Absorb moisture and form a golden, crisp topping when baked.
Butter
Adds richness and helps the crumbs brown in the oven.
Lemon juice
Brightens flavor and helps keep the scallops fresh-tasting during rinsing.

The step that matters

Fill the shells with the mixture and bake until golden.. Scallops are delicate and overcook quickly, becoming tough and rubbery. Baking only until the crumbs are golden keeps the scallops tender and moist.

“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.

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