Fried Scallops

1 quart scallops flour.

Salt and pepper, 1 egg crumbs.

Wash, drain, and parboil scallops. Season; dip in flour, egg and crumbs and fry in deep fat. Drain and serve with Sauce Tartare. Garnish with parsley and lemon.

Fried Scallops In Batter

Parboil scallops, and proceed as with Clam Fritters.

Scalloped Scallops

1 pint scallops.

1 cup mushrooms, chopped.

2 tablespoons onion 4 tablespoons butter.

4 tablespoons flour 1 cup cream ½ cup scallop liquor salt, pepper, cayenne.

Parboil scallops. Drain and cut in slices. Melt butter; add onion and mushrooms, cook five minutes; add scallops, cook five minutes; add liquids, cook until thick.

Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown.