Fried Scallops

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Clean one quart scallops, add one and one-half cups boiling water, and let stand two minutes; drain, and dry between towels. Season with salt and pepper, roll in fine cracker crumbs, dip in egg, again in crumbs, and fry two minutes in deep fat; then drain on brown paper.