Ben Pollingers Fried Sea Scallops
- 3 quarts canola oil or as needed for frying
- 1 1/2 pounds large (U15) sea scallops (about 20), tough white side muscles removed
- Fine sea salt and freshly ground black pepper
- 1/3 cup all purpose flour
- 2 large eggs
- 1 cup dried breadcrumbs
- tartar sauce (or any mayonnaise-based sauce)
- lemon wedges
- In a large, deep pot, heat the canola oil over medium-high heat until it registers 330F on a deep-fry thermometer.
- Line a baking dish with a double layer of paper towels and place it near the stove.
- While the oil is heating, in another baking dish, season the scallops on both sides with salt and pepper.
- Place the flour in a shallow bowl, deep plate, or baking dish on the counter.
- In a shallow bowl, whisk the eggs with a fork and set the eggs next to the flour.
- Place the breadcrumbs next to the egg in another shallow bowl, deep plate or baking dish.
- Place a baking sheet next to the breadcrumbs to hold the breaded scallops.
- Toss 2 of the scallops in the flour to coat.
- Shake off the excess with one hand and drop them in the egg.
- Toss with your other hand to coat the scallops with egg.
- Remove the scallops with your messy hand and place them in the breadcrumbs.
- Use your dry hand to coat them with the breadcrumbs and remove them to the baking sheet, placing the scallops in a single layer.
- Continue to coat all of the scallops.
- When the oil reaches 330F, carefully place half of the scallops in the oil one by one holding the scallops close to the oil and dropping them in gently.
- After about 30 seconds, move the scallops around gently with a spider, skimmer or slotted spoon to prevent them from sticking to one another.
- Continue frying, taking the temperature of the oil and adjusting the heat as needed, until the scallops are golden brown and a cake tester inserted into the scallops feels warm but not hot when placed below your lip, about 2 minutes total.
- Smaller scallops will cook faster.
- Start testing them after 1 1/2 minutes.
- Remove to the paper towel-lined plate and toss gently.
- Adjust the heat as needed to return the oil to 330F.
- Fry the rest of the scallops.
- Serve immediately with the tartar sauce and lemon wedges.
canola oil, muscles, salt, flour, eggs, breadcrumbs, tartar sauce, lemon wedges
Taken from www.foodrepublic.com/recipes/ben-pollingers-fried-sea-scallops-recipe/ (may not work)