Macaroni and Walnut Scallops

From 1922:

Ingredients: Two ounces of macaroni, two ounces shelled walnuts, one teaspoon of chopped parsley, breadcrumbs, one ounce of butter, one tablespoon of brown or tomato sauce, salt and pepper.
Method: Cook the macaroni, and cut it into half-inch lengths. Roast the walnuts for a few minutes, and chop them moderately fine. Mix these two together with the sauce, parsley and seasoning. Then grease out a few scallop shells and sprinkle them with breadcrumbs. Fill them with the mixture, sprinkle with more breadcrumbs, and put the butter in small pieces op the top.