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
• 1/4 cup vegetable oil
• Lemon wedges

1. Rinse the scallops and pat dry.
2. If they differ in size, cut the larger ones in half crosswise.
3. In a bowl, whisk the egg with the milk, salt, and pepper.
4. Add the scallops and toss gently to coat.
5. Spread the panko on a flat plate and generously coat each scallop.
6. Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking.
7. Carefully add about half of the scallops, one at a time.
8. Cook on the first side for 3 or 4 minutes, until golden brown.
9. (If the panko is browning too quickly, reduce the heat.)
10. Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes.
11. Place the cooked scallops on paper towels to soak up extra oil.
12. Fry the rest of the scallops.
13. Serve with lemon wedges.
14. Look for panko in bags or boxes in Asian markets or supermarkets.
15. We often use Sun Luck brand, but any brand with good ingredients is fine.
16. Ask for dry or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
17. Serve on a bed of rice with a steamed green vegetable, Peas & Escarole (page 190), or
18. refreshing Carrot Salad with Raspberry Vinaigrette (page 217).

scallops, egg, milk, salt, black pepper, panko, vegetable oil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/crisp-pan-fried-scallops-377155 (may not work)