2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 41
Panko Scallops
4 servings
INGREDIENTS
1 pound fresh sea scallops 1/2 cup
1/4 cup milk
1 cup panko (rice bread crumbs) Peanut oil, for frying
METHOD
1Preheat oil in Deep Fryer to 375°.
2Season the scallops with salt and pepper if you like.
3Set up your coating ingredients. Place the flour on a plate. Beat the eggs and milk together in a bowl. Place the panko on a plate. Have a plate prepared to place scallops after breading.
4Coat the scallops. Dredge the scallops in the flour. Shake off all extra flour. Dip the scallop into the eggwash. Let the excess egg slide off. Dip the scallop into the panko, pressing lightly to insure the crumbs adhere. Shake off all extra coating. Place breaded scallop on clean plate and repeat procedure until all of the scallops are coated.
5When all scallops are coated and temperature in the Fryer has reached 375°, place about 6 scallops at a time in hot oil. Fry for approximately 2 minutes or until golden brown. Open Fryer lid and raise basket to the upright position. Let scallops drain in this position for several minutes. Remove scallops onto clean paper towels. Sprinkle lightly with salt while still hot.
Recipe Notes
39 | 40 |
