State of New Jersey - Department of Agriculture - Jersey Seafood header
NJHome | Services A to Z | Departments/Agencies | FAQs
Jersey Seafood
NJDA Home | Jersey Seafood Home  
jersey seafood logo graphic seafood banner graphic
jersey seafood links graphic cooking and health secondary graphic events calendar secondary graphic

Jersey Scallop Crowns
Chef Fred Madonna
Off the Hook Seafood, Long Beach Island, NJ

Servings: 6-8  
20 –30 Large Jersey Sea Scallops (approximately 10 per lb)
1 lb jumbo lump crabmeat
1 egg, beaten
½ cup mayonnaise
¼ cup mustard
1 T Worcestshire sauce

1 small bunch parsley, chopped
1 small bunch scallions, chopped
6 slices fresh white bread, broken up into small pieces
1 – ½ lb sliced bacon
30 toothpicks (one per scallop)

Video Demo: real player, windows media


Preheat oven to 350 degrees.

Carve out a small circle in scallops. Combine carved out scallop meats, crabmeat, beaten egg, mayonnaise, mustard, Worcestshire sauce, chopped parsley and scallions and bread. Place crabmeat mixture in center of hollowed out scallops. Cut bacon slices into pieces that will wrap around scallops. Wrap scallops with bacon and secure with toothpick. Place scallops on lightly greased cookie sheet. Bake scallops in 400 degree oven for 20- 25 minutes.

OPRA graphic Contact Us | Privacy Notice | Legal Statement | Accessibility Statement NJ home
Copyright © State of New Jersey, 1996-
departments business my new jersey nj home government