1 cup finely minced Worthington Skallops
3 Tbs water + 1/2 tsp kelp powder + 1/4 tsp salt (mix)
1 Tbs bakon bits, pulverized + 1 tsp margarine (mix)
2 Tbs margarine or butter
1-1/2 tbs garlic chopped
1/4 tsp white pepper
1 tsp oregano
3 Tbs flour
1 tbs parsley chopped
1 cup water + 1 tsp kelp powder (mix)
1 tbs parsley chopped
2 cups bread crumbs, Italian seasoned
12 clamshell-shaped ramekins (or muffin cups)
paprika
Parsley (for garnish)
Lemon wedges
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Mix minced Skallops with water/kelp/salt mixture. Set aside. Cook the bakon-margarine, butter or margarine, garlic, pepper,
and oregano together until garlic is softened but not browned. Add the flour, stirring with a wooden spoon to make a roux.
Add the kelp-water, and bring to a boil, stirring constantly. The mixture will become thick. Make sure it cooks at full boil to
cook all the flour. Add the chopped Skallops and parsley, and cook briefly, about 1-2 minutes.
Add the bread crumbs. The mixture should be slightly sticky. Spoon mixture into ramekins or muffin cups, dividing the mix
evenly and rounding the tops. Sprinkle with paprika to color.
Bake at 400 F. for 15 minutes, or until the tops are crusty and lightly browned. Serve with parsley and wedges of lemon.
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