A traditional dish for high tea on the Yorkshire coast, it is best served accompanied by thin slices of brown bread and butter.
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 seasoned with
Fry the bacon separately in a frying-pan. Drain the scallops and serve at once sprinkled with the parsley and accompanied by the crisply fried bacon.
©1980 The Estate of Elizabeth Ayrton