Fried Scallops
From Chafing dish possibilities, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.
Fried Scallops Cook one pint selected scallops in blazer, until liquor flows freely from them. Drain, and dry on a towel. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a small quantity of hot fat, being careful to do but few at a time. Serve with mayonnaise dressing or sauce Tartare. Shrimps with Curried Rice Cook three tablespoons butter
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