Have the scallops removed from the shells and separate the coral from the white. Dip each portion of both first in breadcrumbs, then in beaten egg, then in breadcrumbs again. Fry in a basket in smoking hot fat (about 400° F.) for 3–4 minutes. Drain and serve at once with the crisply fried rashers. Sprinkle with parsley.
A chilled tartare or hollandaise sauce served separately makes this