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

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.