| 1 | Parboil scallops in water that does not quite cover. |
| 2 | Add vinegar. |
| 3 | Keep water just below boiling. |
| 4 | Cook scallops just until they turn white. |
| 5 | They cook quickly and overcooking will toughen them. |
| 6 | Drain and reserve the cooking liquid. |
| 7 | quarter the scallops if large. |
| 8 | To the cooking liquid, add enough water to make 1-1/3 cups total. |
| 9 | melt butter in a double boiler. |
| 10 | Add flour, stir, and blend. |
| 11 | Add scallop liquid gradually, continuing to stir and cook over low heat. |
| 12 | Add mayonnaise slowly, as soon as sauce thickens. |
| 13 | Add scallops, thyme, and salt. |
| 14 | Heat through but do not allow water-under to boil. |
| 15 | Serve on toast or in toast cups. |
| 16 | from the files of al rice, north pole alaska. |
| 17 | Feb 1994 |
