Subj:  Batter Fried Scallops 


Note: RANDALLTOO (Applelink Screen Name) of Chicago 
provided The Cooking Club
with a copy of Cook's Voyage Around the World, Invertebrate 
Style, the creation of
Valerie G. Connor Jackson, Division of Invertebrates, 
Field Museum of Natural History.
(Val is also RANDALLTOO's wife). This recipe is from 
Val's cookbook, and was
provided by Winifred Kershaw of Tasmania.

Fried Scallops in Batter

Allow 4-5 large scallops per person (more if smaller, 

1 C plain flour
1 dessert spoon baking powder
1 egg, separated
1/2 C. milk

Sift the dry ingredients. Lightly beat egg yolk with 
milk and add to dry ingredients. Beat
until smooth. Beat egg white until stiff and fold into 
batter. Dip each scallop in batter
and fry until golden brown in preheated shortening or 
oil.  Serve with lemon wedges.

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