1 lb. scallops
1/4 c. French salad dressing
1 egg, beaten
3 tbsp. milk
1 c. all-purpose flour
Cracker crumbs
Hot salad oil

Cut scallops into halves or quarters, depending on size. Combine scallops and salad dressing; marinate about 2 hours. Drain.

Combine egg and milk. Coat scallops with flour; dip in egg mixture and coat with cracker crumbs. Deep fry in hot salad oil until golden (about 3 minutes).

Drain well on paper towels. Yield 4 to 6 servings.