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 (1 1/2 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
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 67.3mg||21 %|
|Sodium 230.5mg||8 %|
|Potassium 494.1mg||13 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 17.4g|
|Protein 25.7g||37 %|
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Calories per serving: 199
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