LOW-SODIUM PANKO-ENCRUSTED BAY SCALLOPS

Low-sodium Panko-encrusted Bay Scallops image

Provided by Robert Thomas

Categories Seafood

Time 1h20m

Number Of Ingredients 5

1/2 lb bay scallops (low-sodium variety)
1/4 c general purpose flour
1 egg
1/2 c plain panko bread crumbs (low sodium variety)
pepper

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.