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Scorpion Scaloppine

Scorpion Scaloppine


  • 1 pint low-fat milk
  • 8 frozen hairy scorpions or a similar species, thawed
  • 1 cup of white cornmeal
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped


Pour the milk into a medium-sized bowl; add the scorpions and set aside while preparing the rest of the ingredients.

In a 12-inch skillet, melt the butter. Remove scorpions from the milk, allowing the excess to drain. Dredge the scorpions through the cornmeal one at a time. Shake off the excess flour.

Place the scorpions in the hot butter and cook until they are golden brown, about 2 minutes. Then turn the scorpions over and cook until done, about 1 minute.

Drain on paper towels. Sprinkle with lemon juice and chopped parsley and serve.
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