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.

2 Cups Warm Water May Be Used. See Recipe Card A00800.