Fried Scallops (Frittura di Capesante)
Instructions
The fishmongers sell generally the scallops, which are very popular in Venice shells, already extracted from their shells.
Separate the white flesh and coral.
If the white part, which takes the form of large Cork stopper, is abundant cut the tronchetto.
Wash and dry these cylinders, lightly sprinkle with flour, then toss them in beaten egg with salt and pepper and then in the breadcrumbs.
FRY in abundant oil and hot for a couple of minutes.
The coral can be served with olive oil and lemon.
