CookEat Recipe
Wilson Fried Scallops
Lemon-marinated scallops fried in a coating of cooked ham, Parmesan, chives and fresh breadcrumbs.
Method
Steps
Step 1
Put one and a half pounds of fresh raw shucked sea-scallop meats in a clean bowl. Add the juice of one lemon, one tablespoon of olive oil, half a teaspoon of freshly chopped parsley, one level teaspoon of salt and half a teaspoon of pepper. Turn repeatedly in the seasoning and refrigerate at 40°F or colder for thirty minutes.
Step 2
Mix one and a half ounces of finely grated cooked lean ham, one and a half tablespoons of grated Parmesan, one teaspoon of chopped chives and four tablespoons of fresh plain breadcrumbs on a plate.
Step 3
Drain the scallops and discard the used marinade. Dip them in beaten pasteurized whole egg, then carefully coat in the ham, cheese and crumb mixture.
Step 4
Heat canola oil in a suitable basket fryer according to its operating instructions and fill limits. Fry in suitable batches for about six minutes, until golden, the scallop flesh is pearly and opaque throughout and the egg coating is set. Lift and drain well.
Step 5
Wash and thoroughly dry the additional parsley greens, then fry briefly in the hot oil until crisp and drain. Sprinkle a little salt over the scallops, arrange on a hot dish, garnish with the fried parsley and serve promptly.
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