CREOLE SCALLOPS

Ingredients

Ingredient Weight Measure Issue
CREOLE SAUCE 4 gal 1 qts
SCALLOPS,SEA,RAW 34 lbs 2 gal 2-1/4 qts
WATER 29-1/4 lbs 3 gal 2 qts

Method

1 Prepare 2 recipes Creole Sauce, Recipe No. O 005 00 per 100 portions for use in Step 4.
2 Wash scallops thoroughly; cut large ones in half. Drain well.
3 Cook scallops in steam-jacketed kettle or stock pot 3 to 4 minutes. DO NOT OVERCOOK. Drain well.
4 Add cooked scallops to sauce; bring to simmer; cook 2 to 3 minutes. CCP: Internal temperature must reach 145 F. or higher.
5 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
166 cal 18 g 18 g 3 g 31 mg 571 mg 80 mg

Portion

1 Cup

Yield

100


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