Beat the eggs well with salt and pepper in a mixing bowl. Spread the chopped almonds in a shallow dish. Dip the veal scallops one by one in the beaten eggs then in the almonds. Melt the butter in two large frying pans to fry all the scallops at the same time. Fry over a moderate heat, about 5 minutes for each side. Lightly slit the edges of the scallops with a knife so that they do not shrink when fried. Serve the scallops, drained, with pasta shells in butter, garnish with lettuce and cherry tomatoes. Serve with wedges of lemon.
