Scallop Fritters - cooking recipe

Ingredients

1 lb. fresh or frozen scallops
1 1/3 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. scallop broth
2 eggs, slightly beaten

Preparation

Defrost scallops if frozen and dice.
Simmer 5 minutes in water to cover.
Drain and save 1/2 cup broth.
Mix and sift flour, baking powder, salt and pepper.
Add to diced scallops with broth and eggs; mix well.
Drop by tablespoons into a little hot vegetable oil.
Brown on both sides.
Drain on absorbent paper. Makes about 18.
Serve with canned tomato mushroom sauce heated to serving temperature.
Makes 6 servings.