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Fried Scallops, Finnoise Sauce

Season with a teaspoon salt and half teaspoon paprika, one and a half pounds very fresh scallops. Roll in flour, dip in beaten egg, then roll in fresh bread crumbs and plunge in boiling fat to fry for six minutes. Lift up and drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens, and serve with a Finnoise sauce separately.