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Fried Scallops

Place one and one-half pounds of very fresh scallops on a plate. Season with a teaspoon salt and half teaspoon white pepper, mix well in the seasoning, then lightly roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes. Remove, thoroughly drain on a towel, sprinkle over two saltspoons salt, dress on a hot dish with a folded napkin, decorate with six pieces of lemon and parsley greens and serve.