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.

SERVING SIZE: 7 TO 9 SCA

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