Chef's Corner: Crisp Pan-Fried Scallops

CRISP PAN-FRIED SCALLOPS

1 pound scallops

1 egg

2 tablespoons milk

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups panko (Japanese bread crumbs)

1/4 cup vegetable oil

Lemon wedges

Rinse the scallops and pat dry. If they differ in size, cut the larger ones in half, crosswise.

In a bowl, whisk the egg with milk, salt and pepper. Add the scallops and toss gently to coat thoroughly.

Spread the panko on a flat plate and generously coat each scallop.

Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking.

Carefully add about half of the scallops, one at a time.

Cook on the first side for 3-4 minutes, until golden brown. If the panko is browning too quickly, reduce the heat. Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes.

Place the cooked scallops on paper towels to soak up excess oil. Also, there should be fried bread crumbs. Remove them and also place on the paper towels.

Fry the rest of the scallops.

Serve with lemon wedges. Sprinkle with the fried bread crumbs.

Category:

Howto & Style

Tags:

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[Tonystarkes888]

what the hell is a SKULL-UP :) is it like a one-up :)

[retrotw]

@SpaceWars2025 too much oil boils it.makes it white and no colour ...no flavour..

[SpaceWars2025]

@landis69 thanks for the handy tip!

[landis69]

@SpaceWars2025 you can use to much oil and for this I would recommend just a regular vegetable oil, olive oil burns at lower temperature.

[Antiks72]

When the oil starts to smoke - the pan is ready.

[whitemouse1001]

ahaha i do the wet hand dry hand lol i always stuff it up tho lol good demo but not what im after.

[SpaceWars2025]

hey this is great... but a few questions, is it possible to put too much oil in the pan (as to cause burning).. and what type of oil you use? i prefer olive oil .. what do u think?

Oh and LOL and that girl peeling carrots in the background... whats up with that? :0