Name: Scallop and Tomato Salad
Cuisine: American
Ingredients: undefined to taste salt; undefined to taste pepper; undefined flour; undefined stale bread crumbs; undefined deep for frying fat; undefined sliced tomatoes; undefined watercress

Clean one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one hour. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve garnished with sliced tomatoes and watercress.

Dressing. Mix one teaspoon finely chopped shallot, three-fourths teaspoon salt, one-eighth teaspoon paprika, two tablespoons lemon juice, and four tablespoons olive oil.

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kitchen

Pot for parboiling scallops

skillet

Skillet or Deep Fryer

kitchen

Salad bowl

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1

Clean one pint scallops, parboil, and drain.
2

Add juice of one lemon, cover, and let stand one hour.
3

Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper.
4

Cool, cut in halves, marinate with dressing, and serve garnished with sliced tomatoes and watercress.
5

Dressing.
6

Mix one teaspoon finely chopped shallot, three-fourths teaspoon salt, one-eighth teaspoon paprika, two tablespoons lemon juice, and four tablespoons olive oil.

Scallop and Tomato Salad

Ingredients

Required Gear

Instructions