Sauteed scallops from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 138) by Marion Cunningham

  • scallops
  • parsley
  • Serves : 4

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dlavigne22 on May 18, 2026

    Sautéed them in a cast-iron pan, added melted butter and browned garlic to a warmed ramekin for serving the scallops. ?

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