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Scallops, Wilson

Place one and a half pounds very fresh scallops in a bowl and squeeze in juice of a sound lemon. Add a tablespoon oil, half teaspoon freshly chopped parsley, level teaspoon salt and half teaspoon pepper, repeatedly turn scallops in seasoning and let infuse thirty minutes. Mix on a plate one and a half ounces grated cooked ham, one and a half tablespoons grated Parmesan cheese, a teaspoon chopped chives and four tablespoons fresh bread crumbs. Dip scallops in beaten egg, then carefully roll them in this mixture, place in a frying basket and fry in boiling fat for six minutes. Lift up, drain well, sprinkle a little salt over, dress on hot dish with a folded napkin, decorate with fried parsley and serve.