Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (10 oz ea) sea scallops |
| ⅛ teaspoon | Powdered thyme |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¾ cup | Flour |
| 2 \N | Eggs |
| 4 tablespoons | Water |
| 1 cup | Fine bread crumbs |
| \N \N | Corn oil |
| \N \N | Lemon slices (optional) |
| \N \N | Catsup (optional) |
| \N \N | TARTAR SAUCE (optional) |
Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add water. Roll scallops in seasoned flour, dip in egg mixture, then coat well with bread crumbs. Heat oil to a depth of 3" in deep skillet, until a 1" bread cube browns in 60 seconds. Fry scallops until golden brown on all sides, about 3 minutes. Drain well on paper towels.
Serve with lemon slices, catsup or Tartar Sauce.
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