Bean in Scallop Crown
Donated from
A Collection of New Bedford Fishermen Family Recipes cookbook
Published by the
Barnacle Magazine.
Ingredients
- 1 lb. Fresh Sea Scallops dipped in bread crumbs
- 2 cans (l lb. each) Boston-style baked beans
- 1/2 cup mayonnaise
- 8 bacon strips
- 1 Tablespoon hot ketchup or chili sauce
- Empty baked beans into shallow casserole.
- Cook bacon strips until almost crisp; arrange on top of beans.
- Dip fresh scallops in bread crumbs to coat and place in a circle around outer edge of casserole.
- Bake in hot oven, 425 degrees, 15 minutes or until hot and crisp.
- Combine mayonnaise and ketchup; place a spoonful on each scallop.
- Return to oven for a minute or two to heat.
Makes 4 generous servings.