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Devilled Scallops En Brochette

Place a pound and a half fresh scallops on a plate. Season with half teaspoon salt and half teaspoon paprika. Mix well in the seasoning. Cut from a piece of lean salt pork the same number of pieces as there are scallops, exceedingly thin and half inch square. Arrange the scallops and pork alternately and evenly on six skewers. Roll in a tablespoon oil, arrange on a double broiler and broil for five minutes on each side. Remove from the broiler, spread a devilled butter over them evenly; then lightly roll in bread crumbs; replace on the broiler and broil again for two minutes on each side. Remove and place on a hot dish. Decorate with six pieces lemon and parsley greens and serve.