Cape Cod Fried Scallop Rolls

Fill heavy, medium saucepan with enough oil to come to 3 inches up the sides. Heat over medium-high heat until hot but not smoking (about 365 degrees F if using a deep-frying thermometer).

Meanwhile, spread flour, salt and pepper on a dinner plate and stir to mix well. Place milk in a bowl. Dip scallops in the milk. Remove and drain in a colander.

Coat scallops, a handful at a time, in flour mixture. When oil is ready, spread several thicknesses of paper towels on work surface for draining cooked scallops. Use slotted spoon to transfer handful of the scallops to saucepan. Oil will sizzle and bubble immediately.

Cook scallops until golden brown, stirring occasionally, only 1 to 2 minutes. Remove with slotted spoon and drain on paper towels. Cover loosely with aluminum foil to keep warm. Continue until all scallops have been cooked.

Divide scallops evenly among toasted buns. Serve with bowl of tartar sauce for spreading on scallops. Serve immediately.

To make tartar sauce, stir together mayonnaise, pickle, parsley, onion, capers, mustard and lemon juice in a nonreactive bowl. If you want a tarter taste, add additional lemon juice.