2 packages (10 oz. ea) sea scallops
1/8 teaspoon powdered thyme
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup flour
2 eggs
4 tablespoons water
1 cup fine bread crumbs
corn oil
lemon slices, optional
catsup, optional
Tartar Sauce, optional

Combine thyme, salt and pepper with flour. Beat eggs until bubbly; add water. Roll scallops in seasoned flour, dip in egg mixture, then coat well with bread crumbs.

Heat oil to a depth of 3-inches in deep skillet, until a 1-inch bread cube browns in 60 seconds. Fry scallops until golden brown on all sides, about 3 minutes. Drain well on paper towels.

Serve with lemon slices, catsup or Tartar Sauce.