Spy Fish and Seafood With Orange Dill Sauce

• 1 14 cups panko breadcrumbs or 1 14 cups corn flakes, crumbs
• 8 ounces skinless white fish fillets
• 12 large shrimp, peeled, tails-on if desired
• 8 sea scallops
• 1 egg
• 1 cup milk, divided
• salt and pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons orange zest, grated
• 14 cup orange juice, freshly squeezed
• 1 tablespoon fresh dill, chopped
• 12 teaspoon Dijon mustard

1. Preheat oven to 450F with racks in top and bottom thirds.
2. Butter 2 large baking sheets.
3. In a large dry skillet over medium heat, toast Panko crumbs, stirring for about 3 minutes or until golden brown.
4. Transfer to a bowl; let cool.
5. Rinse fish, shrimp and scallops; pat dry.
6. Cut fish into 3 x 1-inch strips.
7. Trim off any excesss muscle from the scallops.
8. In a shallow bowl, whisk egg with 2 tablespoons of the milk.
9. Stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
10. Working in batches, add about 5 pieces of fish and scallops first into egg mixture, add to crumbs and toss to coat.
11. Shake off excess crumbs; place on 1st baking sheet.
12. Repeat with shrimp, placing on second sheet.
13. Discard excess egg and crumbs.
14. Bake fish and scallops on top rack for 3 minutes; move to lower rack and place shrimp on top rack.
15. Continue baking for about 5 minutes or until crisp and fish and seafood are firm and opaque.
16. Meanwhile, in a small aucepan, whisk flour and 1/4 teaspoons each salt and pepper into remaining milk.
17. Cook over medium heat, whisking constantly for about 5 minutes or until thickened.
18. Remove from heat; whisk in zest and juice, dill and mustard.
19. Serve immediately on the side with fish and seafood for dipping.

breadcrumbs, white fish, shrimp, scallops, egg, milk, salt, flour, orange zest, orange juice, fresh dill, mustard

Taken from www.food.com/recipe/spy-fish-and-seafood-with-orange-dill-sauce-442521 (may not work)