Skip to main content
Main

Cod Scallops

A dish of cold cod mixed with egg yolk, butter, salt, and pepper, baked in scallop shells and topped with bread crumbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cod Scallops

Ingredients

Directions

Prepare

  1. Pound the cold cod with the egg yolk, butter, salt, and pepper.

  2. Fill the scallop shells about three-quarters full with the mixture.

Top and brown

  1. Dredge bread crumbs over the filled shells.

  2. Oil the top with warm butter.

  3. Place in a Dutch oven to brown.

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

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Cod
Forms the main body of the filling, providing protein structure and flavor.
Egg yolk
Binds the pounded fish into a cohesive mixture that holds its shape.
Butter
Adds richness and moisture to the filling and helps the top brown.
Bread crumbs
Form a crisp, golden topping as they toast in the heat.

The step that matters

Placing in the Dutch oven to brown. Browning depends on dry, direct heat reaching the crumb topping. If the shells are crowded or the heat is too low, the topping steams rather than browns, leaving the fish underdone on top and the crumbs pale.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes