Recipe: Fried Scallops

Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare.

Better Meals for Less Money, by Mary Green (Year 1909)