Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
15 lb. scallops, halved or quartered
2 lb fish fillets, skinned and chopped
2-3/4 quart (3 lb 4 oz) milk, nonfat, dry
3-1/2 gallon water, warm
1-1/4 quart (2 lb 8 oz) butter or margarine
2 teaspoon pepper, black
6 tablespoon (4 oz) salt
Cook scallops and fish in 3 quart 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.