Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add
water. Roll scallops in seasoned flour, dip in egg mixture, then coat
well with bread crumbs. Heat oil to a depth of 3" in deep skillet,
until a 1" bread cube browns in 60 seconds. Fry scallops until golden
brown on all sides, about 3 minutes. Drain well on paper towels.
Serve with lemon slices, catsup or Tartar Sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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