Ask your butcher for scallops of equal thickness. Salt, pepper. Beat the eggs with a pinch of salt. To have white bread crumbs allowing you to perfectly cover and brown the scallops, use stale sandwich loaf, remove the crust, grate or put through a fine food mill, leave to dry. It will keep. Roll each scallop in flour, shake to remove excess flour. Then dip into the beaten eggs, drain, roll into bread crumbs, press to stick them. Leave to dry for 10 minutes, add more bread crumbs if necessary right before putting into the frying pan with frothing hot butter. Cook over a moderate heat for 8 to 12 minutes according to the thickness of the scallops. Serve with lemon. Any seasonal vegetables can be served with these breadcrumbed scallops.
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6 veal scallops, weighing about 1/3 lb each
3 1/2 oz white bread crumbs
1/3 cup + 1 tbsp flour
2 eggs
1 lemon
1/2 cup butter
salt, pepper
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20
mn
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10
mn
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We recommend you serve a RosÄ de Bandol with this dish.
