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Title: Fried Scallops
Yield: 100 Servings

Ingredients

  1 3/4 c  water; warm
     30 lb scallops
     12    eggs shell
      6 tb milk; dry non-fat l heat
      3 lb bread sndwich 22oz #51
      4 lb flour gen purpose 10lb
      1 tb pepper black 1 lb cn
      2 tb paprika ground
    1/2 c  salt table 5lb

Instructions

TEMPERATURE: 350 F. DEEP FAT

1. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.

2. DREDGE SCALLOPS IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE
OFF EXCESS.

3. RECONSTITUTE MILK; ADD EGGS.

4. DIP FLOURED SCALLOPS IN MILK AND EGG MIXTURE. DRAIN.

5. DREDGE SCALLOPS IN CRUMBS UNTIL WELL COATED.

6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.

7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: IN STEP 3, 6 OZ (1 1/2 CUPS) DEHYDRATED EGG MIX COMBINED WITH SCANT
2 CUPS WARM WATER MAY BE USED. SEE RECIPE CARD A00800.

Recipe Number: L13400

SERVING SIZE: 7 TO 9 SCA

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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