CookEat Recipe
Fried Scallops with Lemon and Parsley
Crumb-fried scallops served with lemon pieces and parsley.
Method
Steps
Step 1
Keep the fresh scallop meats refrigerated until needed. Pat dry, then season with one teaspoon salt and half a teaspoon white pepper. Beat the pasteurized shell eggs in a separate dish. Coat the scallops lightly in flour, then beaten egg, then breadcrumbs.
Step 2
Heat sufficient refined canola oil for basket frying to about 175°C, following the fryer's fill limits. Fry the coated scallops in uncrowded batches until golden, about eight minutes as a guide, continuing until the thickest centres reach 74°C. Lift and drain thoroughly.
Step 3
Sprinkle the separate two saltspoons salt over the fried scallops. Arrange on a hot dish with six lemon pieces and washed parsley greens, and serve promptly.
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