Fried Scallops
NOTE: Small sea
scallops are best because they will cook through before the coating
burns. If scallops are larger than 1 inch in diameter and
3/4 inch
high, they should be cut vertically in half before breading. Jumbo
scallops (more than 11/2 inches in diameter) should be quartered
vertically. Serves four as an appetizer, two as a main
course.
1 large egg
Salt and ground black pepper
1/2 cup plain dry bread crumbs
1 pound sea scallops, halved or quartered if necessary (see note)
About 5 cups peanut or corn oil for frying
Lemon wedges or Tartar Sauce
INSTRUCTIONS:
1. Beat egg with salt and pepper to taste in small bowl. Place bread crumbs in wide, shallow dish. Working several at a time, dip scallops in egg mixture, shake off excess, then coat with bread crumbs, pressing to make crumbs adhere. Set scallops on cookie sheet; repeat with remaining scallops.
2. Heat 11/2 inches of oil in heavy 4-quart saucepan to 360 degrees. Add half of scallops and fry until deep golden brown, about 60 seconds. Remove with slotted spoon and drain on double layer of paper towels on cooling rack. Repeat with remaining scallops, letting oil come back up to temperature if necessary. Serve with lemon wedges or tartar sauce.