Fried Scallops with Bacon

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


  • 12 scallops
  • ¾ cup (120 g) fresh fine white breadcrumbs
  • 2 eggs
  • Fat for deep frying
  • 8 slices lean bacon
  • Chopped parsley
  • Freshly ground black pepper


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.

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.