Total Time
35mins
Prep 30 mins
Cook 5 mins

Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Ingredients Nutrition

Directions

  1. Mix lemon juuice, olive oil, salt, pepper and parsley; pour over cleaned scallops.
  2. Let stand for 30 minutes.
  3. Combine remaining ingredients, except egg, and mix well.
  4. Drain scallops, dip in egg and roll in crumb mixture.
  5. Fry in deep hot oil or fat (385F) until golden; drain on absorbent paper.
  6. Sprinkle with salt.

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