Recipe - Fried Scallops

1 Three fourths cup WATER; WARM
30 pound SCALLOPS
12 EGGS SHELL
6 tablespoon MILK; DRY NONFAT L HEAT
3 pound BREAD SNDWICH 22OZ #51
4 pound FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon PAPRIKA GROUND
One half cup SALT TABLE 5LB

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 One half CUPS) DEHYDRATED EGG MIX COMBINED WITH SCANT
2 CUPS WARM WATER MAY BE USED. SEE RECIPE CARD A00800.

Recipe Number: L13400

SERVING SIZE: 7 TO 9 SCA

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.