Entomophagy Wiki


  • 8 hairy desert scorpions, 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 flat-leaf parsley, chopped


  1. Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails. 
  2. Pour milk into a medium-sized bowl; add scorpions and set aside. 
  3. In a 12-inch skillet, melt butter.
  4. Remove scorpions from milk mixture, allowing the excess to drain off.
  5. Dredge scorpions in cornmeal, one at a time. Shake off excess.
  6. Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.
  7. Drain on paper towels.
  8. Once plated, sprinkle with lemon juice and salt