Title: Coquilles St Jacques Meuniere
Categories: Seafood
Yield: 1 Servings

2 lb Scallops
1 ts Salt
1/2 ts Pepper
1/2 ts Paprika
2 c Flour
1 1/2 c Milk
4 c Oil
1/2 c Butter
1 tb Parsley
2 ts Lemon juice

Wash & dry scallops. Mix seasonings into flour. Heat oil to 375. Dip
scallops in milk, then into flour. Fry in oil until golden. Place in
dish. Slowly cook butter until it turns to hazelnut-brown color.
Sprinkle with parsley & lemon juice. Pour over scallops & serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip