CookEat Recipe
Fried Scallops with Bacon
Golden breaded scallops served with crisp bacon.
Method
Steps
Step 1
Clean and dry 680 g fresh raw sea-scallop meats.
Step 2
Keep the scallops refrigerated before coating and keep raw seafood equipment separate from cooked bacon equipment.
Step 3
Pat suitably dry.
Step 4
Season with one teaspoon salt and half teaspoon white pepper, mix, sprinkle 57 g flour from two ounces and mix thoroughly.
Step 5
Beat two pasteurized shell eggs.
Step 6
Dip the scallops in the egg, then coat thoroughly with breadcrumbs.
Step 7
Prepare the six thin bacon slices for broiling.
Step 8
If starting with a whole piece, trim bones, edges and opposite hanging end; cut thin crosswise, never lengthwise.
Step 9
Broil over moderate heat for about two minutes per side, continuing until fully cooked and crisp.
Step 10
Prepare this bacon after coating the scallops and before frying them, then keep hot for service.
Step 11
Heat refined canola oil to about 175 °C for frying.
Step 12
Put the coated scallops in a frying basket, shake off excess crumbs and fry until golden and the thickest centres reach 74 °C.
Step 13
Lift and drain thoroughly.
Step 14
Sprinkle the additional half teaspoon salt equally over the fried scallops; this is separate from their initial teaspoon.
Step 15
Dress on a hot dish with a folded clean plain food-safe napkin and lay the six cooked bacon slices over.
Step 16
Serve promptly.
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