Elisabeth Ayrton

Fried Scallops with Bacon

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

A traditional dish for high tea on the Yorkshire coast, it is best served accompanied by thin slices of brown bread and butter.

Ingredients

  • 12 scallops
  • ¾ cup (120 g) fresh fine white breadcrumbs

Method

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 a little pepper, and then in breadcrumbs again. Fry the scallops in a basket in very hot fat, about 400°F (200°C), for 3 to 4 minutes.