FRIED SCALLOPS
Marinate the scallops in a mixture of oil, lemon juice, salt, and pepper. Roll them in cracker dust, then in egg, and again in cracker dust or white bread crumbs. Fry them in smoking-hot fat to a golden color.
Prepare but a few at a time so the covering will not be dampened, serve on a napkin with quarters of lemon, and sprinkle over them parsley chopped very fine.