06/05/2026
Can we give scallops their moment…
When Mike and I rolled out our fish fry, we knew that the fish was going to be hand battered with our homemade recipe, but I told Mike that I wanted scallops.
And this was the one area where we decided to do a pre-breaded frozen option because the fish is very time-consuming.
In high school I worked at the Milwaukee Country Club in River Hills and at the time, it was the ritziest country club in the state.
I remember working the buffet line on a Friday night and sneaking a few scallops off the buffet line (shhhhhhhh!!).
I distinctly remember walking back into the kitchen and asking the chef how he made the scallops. He smiled at me and pointed me to a box that was labeled Mrs. Friday’s Scallops. At the time, he swore me to secrecy because he had everybody at the club convinced that he was making them from scratch. 
I never forgot the taste because they were so mild and buttery and delightful and I made a point to never forgot the name.
And so here we are 42 years later…..I’m no longer the buffet girl at the country club wearing an UGLY green jacket, the chef who swore me to secrecy has long since passed away and darn it I’m serving those same scallops!!!
They are just as mild and buttery and delightful as I remembered! 
If you’ve come here on a Friday night and haven’t tried them yet, do yourself a favor and order them! Try them with my homemade cocktail sauce. I promise you won’t be disappointed! And Mike provides a hearty serving of them! 
