Scallops, Orly

Put the scallops into a bowl with salt, pepper, nutmeg, shallots, oil and lemon juice, let marinate for one hour, then roll them in cracker-dust and plunge them into hot, white frying fat to fry a fine color. They are to be dressed on a folded napkin and garnished with fried parsley, serving a tomato sauce (No. 549) separately.

With Milk and Flour.—Season with salt and pepper; moisten with a little milk, roll them in flour and fry a golden brown; drain, wipe and dress the scallops on a folded napkin.

With Eggs and Bread-crumbs.—Season the scallops with salt and pepper, immerse in beaten eggs, roll in bread-crumbs and fry to a nice color; drain, wipe and dress on a napkin.