Scorpion Scaloppine

Yield: four servings

Ingredients

8 frozen desert hairy scorpions ((Hadrurus arizonensis) or similar species, thawed

1 pint low-fat milk

1 cup white cornmeal

2 tablespoons unsalted butter

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

Using a sharp knife, remove and discard stingers and venom glands from the tips of the scorpions’ tails.

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

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

Place the scorpions in the hot butter, and cook until golden brown (about 2 minutes), then turn scorpions over and cook until done (about 1 minute).

Drain on paper toweling, sprinkle with lemon juice and chopped parsley.