Fried Scallops L.Meat, Fish, and Poultry No.134
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|Yield: 100 Portions Each Portion: 7 to 9 Scallops|
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|Pan Size: Temp.: 350 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Scallops | 30LB | | 1. Wash scallops thoroughly; cut |
| | | | large ones in half. Drain |
| | | | well. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 4LB | 1.00 Gal | 2. Dredge scallops in mixture of |
|Salt | 5OZ| 0.50 Cup | flour, salt, pepper, and |
|Pepper, Black, Groun| | 1.00 Tbsp| paprika; shake off excess. |
|d | | | |
|Paprika, Ground | | 2.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2OZ| 6.00 Tbsp| 3. Reconstitute milk; add eggs. |
|Milk Powder | | | 4. Dip floured scallops in milk |
|Warm Water | | 1.88 Cup | and egg mixture. Drain. |
|Eggs, Large, Brown, | 1LB 4OZ| 2.33 Cup | |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 3LB | 3.00 Qrt | 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. |
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NOTE: 1. 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 A-8.
VARIATION
1. FRIED SCALLOPS (SCALLOPS, FROZEN, BREADED): In Step 1, use
25 lb frozen, breaded, scallops. Omit Steps 2 thru 5. In
Step 6, fry in deep fat 6 minutes or until golden brown.
Follow Step 7.