Servings: 100 Portions
Portions: 7 to 9 Scallops
Temperature: 350 degrees F. Deep Fat
30 lb scallops, thawed
1 gallon (4 lb) flour, wheat, general purpose, sifted
1/2 cup (5 oz) salt
1 tablespoon pepper, black
2 tablespoon paprika, ground
6 tablespoon (1-3/4 oz) milk, nonfat, dry
1 7/8 cups warm water
2 1/3 cups (12 eggs) eggs, whole, beaten
3 quart (3 lb) bread crumbs, dry
Wash scallops thoroughly; cut large ones in half. Drain well. Dredge scallops in mixture of flour, salt, pepper, and paprika; shake off excess. Reconstitute milk with warm water; add eggs. Dip floured scallops in milk and egg mixture. Drain. Dredge scallops in crumbs until well coated. Fry 3 minutes or until golden brown. Drain well in basket or on absorbent paper.