Breaded Scallops with Cherry Tomato Sauce

Clean the scallops, removing the shells, but keeping the tails intact

With a sharp knife, make a cut along the back and remove the guts

Wash well and season with salt, lemon, pepper, and Grill Maggi

Let it sit for 2 hours to allow flavors to meld

Prepare the dough by mixing flour with water, pinches of salt and pepper, and yeast

The yeast should be added 1 minute before using the dough

Heat a skillet with oil in sufficient quantity to fry the scallops

While the oil heats up, add the yeast to the dough

Grasp each scallop by the tail and coat it in the dough, covering the entire scallop except for the tail

Fry over low heat (the oil should be hot)

When golden brown, remove and drain excess oil

Serve with the following sauce: [Cherry Tomato Sauce]