Crumbed scallops
35 minutes
Sea scallops are coated with breadcrumbs and deep-fried. Serve with tartare sauce for dipping.
Lynn Cole
10 people made this
Ingredients
Serves: 4
- 500 g fresh sea scallops (or frozen and thawed sea scallops)
- 1/3 cup plain flour
- Pinch of black pepper
- 2 eggs, lightly beaten
- 1/3 cup fine dried breadcrumbs or finely crushed crackers
- Vegetable oil, for deep-frying
- Tartare sauce
- Lime or lemon wedges, to serve
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Pat the scallops dry with paper towels. Halve any large scallops. Combine the flour and pepper on a flat plate. Roll the scallops in the flour mixture to coat well, shaking off any excess. Dip the flour-coated scallops in the egg and roll in the breadcrumbs.
- Preheat the oven to 150°C. Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm.
- Heat the oil to 190°C, or until a cube of stale bread browns in 20–30 seconds. Fry the scallops, a few at a time, in the hot oil for 1½–2 minutes, or until golden, turning them once during cooking.
- Using a slotted spoon, remove the scallops and drain on paper towels. Transfer them to a shallow baking pan and keep warm in the oven while frying the remaining scallops. Serve with tartare sauce or wedges of lime or lemon.
