25 January 2013
A meal that involves something deep fried and a salad is usually an automatic win for me. This was one of those spur-of-the-moment decisions to explore the menu of a restaurant that does not require a reservation. I then naturally chose my favorite combination of tastes in these fried scallops with mango strips in sweet and sour sauce.
I fancy those fresh sea scallops that are 'seared in thyme-infused butter and drenched in white wine.' But while the link for that fancy is broken, here's an alternative recipe from Southern Food, which I think is just as yummy.
1 cup flour 1 teaspoon salt
1 teaspoon paprika 2 eggs
2 tablespoons water fine dry bread crumbs
2 cups scallops, cut to about 3/4-inch cubes if large
If scallops are large, cut into 3/4-inch cubes. Dry completely with paper towel. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes. Serves 6.