1 1/2 lb. scallops, thawed
3/4 c. flour, wheat, general purpose, sifted
1 1/2 tsp. salt
1/2 tsp. pepper, black
1/3 tsp. paprika, ground
4 3/4 tsp. whole milk
1 egg, beaten
1 c. bread crumbs, dry

Wash scallops thoroughly; cut large ones in half. Drain well. Dredge scallops in mixture of flour, salt, pepper, and paprika; shake off excess. Mix milk and eggs. Dip floured scallops in milk and egg mixture. Drain. Dredge scallops in crumbs until well coated. Fry 3 minutes or until golden brown. Drain well in basket or on absorbent paper. Serves 6.