Curried scallops (2)

Remove any traces of grease around the sliced meat and beat them a little bit better with meat tenderizer to make them quite thin, but not minding to break them.

Mix the breadcrumbs with the curry and pour into a deep dish.

Pass the slices of meat prepared in the mixture, pressandole with your hands so that the breadcrumbs adhere well to the meat on both sides.

Fry the scallops in plenty of hot oil, about 5 minutes per side.

Then soak them on absorbent kitchen paper to remove excess oil.

Serve immediately and, if you want an excellent main course, accompanied with basmati rice boiled or steamed.