2 pounds scallops
2 eggs, slightly beaten
1/2 cup flour
1 teaspoon salt
Dash of paprika

Wash scallops, drain and dry between folds of absorbent paper. Dip in egg,
then in seasoned flour. Fry in hot deep fat
for 2 to 3 minutes, or until golden brown; drain on unglazed paper. Serve
with Tartar Sauce.