Recipe - Buttered Scallops

8 Scallops
One fourth cup Flour
3 tablespoon Butter
1/3 teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Parsley
One half Lemon
One half Celery

VINEGAR RED PEPPER PASTE
3 tablespoon Red pepper paste
2 tablespoon Vinegar
1 tablespoon Sugar
One fourth teaspoon Minced garlic
One half teaspoon Minced green onion
One fourth teaspoon Pine nut powder

(1) Select fresh scallops, remove tough membranes, and make light scores
around corners to reduce shrinkage. (2) Sprinkle salt and pepper on
scallops. Set aside 5 minutes. (3) Coat both sides of scallops with flour.
Melt butter in frying pan and brown scallops until golden brown. (4) Cut
lemon into thin rings and chop celery stalk. (5) Garnish butterfried
scallops with lemon, parsley and celery.

: by Bok Ryou Han Variation:

A. Panfried scallops

(1) Clean scallops and make fillets 1/8 inch thick.

(2) Score, seasoning with salt and pepper.

(3) Coat scallops with flour, dip into beaten egg, and panfry.

*Above panfried scallops will be more colorful if chopped green

onion is added to beaten egg.

B. Make thick fillets of scallops coat with sesame oil, and panfry
slightly

Serve with vinegar red pepper paste.

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.