These scallops are pan-fried, but the effect is very similar to deep-fried. Panko crumbs or flakes are Japanese-style bread crumbs. They’re coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they’re dry. When used for frying, they absorb less oil and make a lighter, crunchier, more tender and delicate coating that stays crisp longer than ordinary coatings.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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 the milk, salt, and pepper. Add the scallops and toss gently to coat. Spread the panko on a flat plate and generously coat each scallop.
Step 2
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 or 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 extra oil. Fry the rest of the scallops. Serve with lemon wedges.
Ingredient Notes
Step 3
Look for panko in bags or boxes in Asian markets or supermarkets. We often use Sun Luck brand, but any brand with good ingredients is fine.
Step 4
Ask for “dry” or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
Serving & menu ideas
Step 5
Serve on a bed of rice with a steamed green vegetable, Peas & Escarole (page 190), or
Step 6
refreshing Carrot Salad with Raspberry Vinaigrette (page 217).
