fried scallops
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | WATER; WARM |
| 30 pounds | SCALLOPS |
| 12 | EGGS SHELL |
| 6 tablespoons | MILK; DRY NON-FAT L HEAT |
| 3 pounds | BREAD SNDWICH 22OZ #51 |
| 4 pounds | FLOUR GEN PURPOSE 10LB |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 2 tablespoons | PAPRIKA GROUND |
| ½ cup | SALT TABLE 5LB |
TEMPERATURE: 350 F. DEEP FAT
1. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.
2. DREDGE SCALLOPS IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.
3. RECONSTITUTE MILK; ADD EGGS.
4. DIP FLOURED SCALLOPS IN MILK AND EGG MIXTURE. DRAIN.
5. DREDGE SCALLOPS IN CRUMBS UNTIL WELL COATED.
6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.
7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: IN STEP 3, 6 OZ (1½ CUPS) DEHYDRATED EGG MIX COMBINED WITH SCANT 2 CUPS WARM WATER MAY BE USED. SEE RECIPE CARD A00800.
Recipe Number: L13400
SERVING SIZE: 7 TO 9 SCA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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