POTATO-CRUSTED SCALLOP FRISBEES
Number Of Ingredients 6
Steps:
- Pulverize the potato flakes in a food processor, mini-chopper, or blender. Add the garlic salt and pepper, and process for a few seconds to blend. Place on a length of plastic wrap or wax paper, or on a plate. Place the scallops, a few at a time, between sheets of plastic wrap and flatten with a flat-sided meat pounder, using firm but moderate force, until the scallops are about 1/4 inch thick and 3 inches across. Remove the pounded scallops from the plastic and dredge in the potato-flake mixture until thoroughly coated. Heat 1/4 inch of oil in a large skillet over medium-high heat to about 375°F (until a small cube of bread browns in about 30 seconds). Fry the scallop fritters a few at a time, until golden brown on both sides, about 45 seconds per side. Transfer to paper towels to drain, and serve 3 or 4 per person with 2 lemon wedges each, if desired.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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