Scallop Brochettes Recipe
Boston Fish House Recipes, 1940s
For "Cape Cod Style" scallop brochettes, select some nice scallops, run skewers through them, alternating each piece with a slice of half-cooked bacon; sea son them with salt and pepper, sprinkle with melted butter, and roll in fresh bread crumbs. Place the brochettes between an oiled oyster broiler, and cook them for about eight minutes to a nice color. When done, lay them on pieces of toast and pour over a Colbert sauce; sprinkle the top with chopped parsley.
