Scallop And Cheese Fondue

Scallop and cheese fondue.
  • 1 batter scallops, beginning or frozen
  • 2 cups bendable aliment crumbs
  • 1 can (10-1/2 ounces) abridged augment soup
  • 1/2 cup milk
  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon delicate mustard
  • Dash pepper
  • 1 cup grated cheese
  • 3 egg yolks, beaten
  • 3 egg whites, beaten
  1. Thaw arctic scallops. Abolish any carapace particles and wash.
  2. Chop scallops.
  3. Combine all capacity except egg whites; mix well.
  4. Fold in egg white.
  5. Place in 6 able-bodied anointed alone 10-ounce casseroles.
  6. Bake in a abstinent oven, 350° F, for 35 to 40 account or until fondue is close in the center.
  7. Serve immediately.
Serves 6.

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