Fried Scallops

• 1 cup white flour
• 1 cup fine corn meal
• 1 teaspoon baking powder
• 4 pounds scallops, under 10 to 12 to a pound, preferably dry
• 1 to 1 1/4 cups vegetable oil of your choice (you may not need it all)

1. Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
2. Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
3. Put a 20-inch iron skillet over a propane gas burner and turn burner to high.
4. Add enough oil to come to a depth of just over 1/4 inch.
5. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
6. When oil is hot, add scallops in batches small enough so theyre not crowded, and cook just until golden, about 2 to 3 minutes per side.
7. Drain on paper towels and eat right away.

white flour, corn meal, baking powder, vegetable oil

Taken from cooking.nytimes.com/recipes/1014789 (may not work)