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Name: Fried Scallops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 1 3/4 c WATER; WARM; 3 lb BREAD SNDWICH 22OZ #51; 30 lb SCALLOPS; 1 tb PEPPER BLACK 1 LB CN; 4 lb All Purpose Flour; 1/2 c Salt; 12 EGGS SHELL; 6 tb MILK; DRY NON-FAT L HEAT; 2 tb PAPRIKA GROUND

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INGREDIENTS

1 3/4 c WATER; WARM
3 lb BREAD SNDWICH 22OZ #51
30 lb SCALLOPS
1 tb PEPPER BLACK 1 LB CN
4 lb All Purpose Flour
1/2 c Salt
12 EGGS SHELL
6 tb MILK; DRY NON-FAT L HEAT
2 tb PAPRIKA GROUND

Servings

INSTRUCTIONS

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 (actually used today!). Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 100 Servings

Calories: 199
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 199

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