Name: Fried Scallops
Ingredients: 1 3/4 c WATER; WARM; 30 lb SCALLOPS; 12 EGGS SHELL; 6 tb MILK; DRY NON-FAT L HEAT; 3 lb BREAD SNDWICH 22OZ #51; 4 lb FLOUR GEN PURPOSE 10LB; 1 tb PEPPER BLACK 1 LB CN; 2 tb PAPRIKA GROUND; 1/2 c SALT TABLE 5LB

The faithful, effective Christian life, however is not simply a great emotional adventure filled with wonderful feelings and experiences. It is first of all the humble pursuit of God’s truth and will and of conformity to it. The obedient Christian experiences joy and satisfaction beyond measure, far exceeding that of superficial believers who constantly seek spiritual “highs.” Life in Christ is not sterile and joyless. But true joy, happiness, satisfaction, and all other such feelings are by-products of knowing and obeying God’s truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

1 3/4	c	WATER; WARM
30	lb	SCALLOPS
12		EGGS SHELL
6	tb	MILK; DRY NON-FAT L HEAT
3	lb	BREAD SNDWICH 22OZ #51
4	lb	FLOUR GEN PURPOSE 10LB
1	tb	PEPPER BLACK 1 LB CN
2	tb	PAPRIKA GROUND
1/2	c	SALT TABLE 5LB

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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