LOW-SODIUM PANKO-ENCRUSTED BAY SCALLOPS
Frozen bay scallops at the local market are $5.99/lb and 40 Mg/sodium per 10 pcs. Plain panko bread crumbs are about 45 Mg per 1/2 cup. I don't regularly deep fry food; I know it's not very healthy but if done once in a while it's okay. I serve hand-cut potato fries with this because it's like a Saturday night fish fry sort of...
Provided by Robert Thomas
Categories Seafood
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Thaw the scallops in a colander under cold running water. When they are loosened and soft, scoop them up in a paper towel and damp dry them.
- 2. Drop them in a large zip-lock bag, and then begin carefully and sparingly adding flour, just enough that the scallops become uniformly-coated. Bounce the bag around with your free hand to assist.
- 3. In a small bowl, crack an egg and whisk it. Add this to the scallops in the bag, and uniformly coat the scallops.
- 4. In another zip-lock bag, pour 1/2 cup of the panko bread crumbs. Using a slotted spoon, transfer over the scallops in groups and gradually coat them in the breadcrumbs. With the bag zipped, jostle the scallops then remove them to a dinner plate.
- 5. Allow the scallops to stand for about ten minutes to let the egg coating to stiffen and while doing so, start your deep frier.
- 6. When the oil is ready, using a slotted spoon, scoop up a batch of scallops and cook them in the oil until they are a light golden color. Serve with the low-sodium condiment of your choice, melted unsalted butter, etc.
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