If scallops are properly fried, they make an appetizing dish. As they are a rather bland food, a Sauce of some kind, preferably a sour one, is generally served with them.
Select the desired number of scallops and wash thoroughly. Dip first into either fine bread crumbs or cracker crumbs, then into beaten egg, and again into the crumbs. Fry in deep fat until a golden brown, remove, and drain. Serve with lemon or a sour Sauce, such as horseradish or tomato Sauce.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)