 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
3 tablespoons lemon juice |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon parsley, minced |
1 quart scallops |
1/4 cup breadcrumbs |
2 tablespoons parmesan cheese, grated |
3 tablespoons ham, minced |
1 teaspoon chives, minced |
1 egg, slightly beaten |
oil or fat, for frying |
Directions:
1. Mix lemon juuice, olive oil, salt, pepper and parsley; pour over cleaned scallops.
2. Let stand for 30 minutes.
3. Combine remaining ingredients, except egg, and mix well.
4. Drain scallops, dip in egg and roll in crumb mixture.
5. Fry in deep hot oil or fat (385F) until golden; drain on absorbent paper.
6. Sprinkle with salt.
|
|