Scallop Porcupines with Basil-Mint Sauce

• 4 frozen phyllo pastry sheets, thawed
• 1/3 cup all purpose flour
• 1 teaspoon curry powder
• 1 large egg
• 12 sea scallops
• Vegetable oil (for deep-frying)
• Basil-Mint Sauce

1. Stack phyllo sheets atop one another on work surface.
2. Cut crosswise into 2-inch-wide strips.
3. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips.
4. Place strips in medium bowl.
5. Using fingers, toss strips to separate.
6. Mix flour and curry powder in pie dish; add salt and pepper.
7. Whisk egg to blend in small bowl.
8. Coat scallops 1 at a time with flour mixture.
9. Dip into egg, then into phyllo strips, coating completely.
10. Place on plate.
11. Preheat oven to 350F.
12. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350F.
13. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds.
14. Using slotted spoon, transfer scallops to baking sheet.
15. Bake scallops just until opaque in center, about 6 minutes.
16. Drain on paper towels.
17. Divide Basil-Mint Sauce among 4 plates.
18. Top each with 3 scallops.

frozen phyllo pastry sheets, flour, curry powder, egg, scallops, vegetable oil, basil

Taken from www.epicurious.com/recipes/food/views/scallop-porcupines-with-basil-mint-sauce-103867 (may not work)