Fried Scallops.
A dish that gets its character from dozen scallops and egg.
contains glutencontains eggs
Ingredients
US
Metric
- 1 dozen scallops
- 1 egg
- 1 teaspoonful of salt
- 1/5 teaspoonful of pepper
- 1/2 pint of dried bread crumbs
- Fat for frying
Steps
- After seasoning the scallops with the salt and pepper, dip them in the beaten egg and roll them in the dried bread crumbs. Put the scallops in the frying-basket and immerse the basket into fat so hot that blue smoke rises from the centre. Cook for two minutes. Drain on brown paper and serve very hot.
- Do not put more scallops in the basket than can be spread on the bottom.
- Tartar sauce is especially good for this dish.
Nutrition (estimated, per serving)
| Calories | 500 |
|---|---|
| Protein | 20.8 g |
| Fat | 10.5 g |
| Carbs | 78.5 g |
| Fiber | 5.0 g |
| Sodium | 3187 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States