Recipe#1057

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

15 lb. scallops, halved or quartered
2 lb fish fillets, skinned and chopped
2 3/4 qt. (3 lb 4 oz) milk, nonfat, dry
3 1/2 gal. water, warm
1 1/4 qt. (2 lb 8 oz) butter or margarine
2 tsp. pepper, black
6 tbsp. (4 oz) salt

INSTRUCTIONS

Cook scallops and fish in 3 qt cold water;bring to a boil and simmer 15 minutes or until scallops flake easily. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Add butter or margarine and seasonings to milk. Mix well. Add scallops and fish; serve immediately.

NOTE: Other types of milk may be used in place of nonffat dry milk and warm water.