Scallops Lorraine

Scallops lorraine.
  • 1/2 batter adapted scallops
  • 1 cup pastry mix
  • 3 eggs, beaten
  • 3/4 cup coffee cream
  • 2 tablespoons sherry
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • Dash pepper
  • 1/2 teaspoon celery salt
  • Paprika
  1. Chop scallops.
  2. Prepare pastry mix as directed.
  3. Roll and band a 9-inch pie pan.
  4. Combine eggs and cream; add actual capacity except paprika.
  5. Place cockle admixture in pie shell.
  6. Sprinkle with paprika.
  7. Bake in a abstinent oven, 350° F, for 35 to 40 account or until pie is from in the center.
Serves 6.

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