- veal scallops, about 5 ounces each 2 eggs, beaten 2 cups dry breadcrumbs 4 ounces butter or oil 6 ripe tomatoes, peeled, seeded, chopped 3 tablespoons fresh basil 2 tablespoons olive oil Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat. Heat butter in a skillet. Fry each scallop until golden, then repeat on other side; this should take about 5 minutes. Drain on paper towels. In a bowl, combine the tomatoes with the basil and olive oil. To serve, place tomatoes on warm or room temperature breaded scallops.