2 pk (10 oz ea) sea scallops
1/8 ts Powdered thyme
3/4 ts Salt
1/4 ts Pepper
3/4 c  Flour
2    Eggs
4 tb Water
1 c  Fine bread crumbs
Corn oil
Lemon slices (optional)
Catsup (optional)
TARTAR SAUCE (optional)

Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add
water. Roll scallops in seasoned flour, dip in egg mixture, then coat
well with bread crumbs. Heat oil to a depth of 3″ in deep skillet,
until a 1″ bread cube browns in 60 seconds. Fry scallops until golden
brown on all sides, about 3 minutes. Drain well on paper towels.
Serve with lemon slices, catsup or Tartar Sauce.