Serve immediately with the tarter sauce and lemon wedges.Remove to the paper towel-lined baking dish and toss gently. Continue frying, taking the temperature of the oil and adjusting the heat as needed, until the scallops are golden brown and a cake tester inserted into the scallops feels warm but not hot when placed below your lip, about 2 minutes total. After about 30 seconds, move the scallops around gently with a slotted spoon to prevent them from sticking to one another. When the oil reaches 330 degrees Fahrenheit, carefully place half of the scallops in the oil one by one, holding the scallops close to the oil and dropping them gently.Use your dry hand to coat them with the breadcrumbs and remove them to the baking sheet, placing the scallops in a single layer. Remove the scallops with your messy hand and place them in the breadcrumbs. Toss with your other hand to coat the scallops with egg. Shake off the excess with one hand and drop them into the egg. Toss two of the scallops in the flout to coat.Place a baking sheet next to the breadcrumbs to hold the breaded scallops. Place the breadcrumbs next to the egg in another shallow bowl, deep plate, or baking dish. In a shallow bowl, whisk the eggs with a fork set the eggs next to the flour. Place the flour in a shallow bowl, deep plate, or baking dish on the counter.While the oil is heating, in another baking dish, season the scallops on both sides with salt and pepper.Line a baking dish with a double layer of paper towels and place it near the stove. In a large, deep pot, heat the canola oil over medium-high heat until it registers 330 degrees Fahrenheit on a deep-fry thermometer.Related: Crab-Stuffed Roasted Lobster Recipe For The Holidays Serve with lemon and tartar sauce for the perfect treat that softens the harsh winter cold. These scallops should be cooked in two batches but they may be breaded all at once. This crisp, light breadcrumb coated recipe from Ben Pollinger, Executive Chef at the Michelin started restaurant Oceana and author of the new cookbook, School of Fish, is perfect for these winter-harvested delicacies. Winter is coming, and along with sweaters and snow, scallop season is approaching. If you want to fill your heart (and belly) with love, then turn on your oven and whip up a batch of these mouthwatering treats. His debut cookbook, School of Fish, is out now from sister company Simon & Schuster and available wherever books are sold. Denise Browning, author of The Complete 5-Ingredient Cookbook and creator of Easy and Delish Camila’s photos are stunning, and her unique flavors take cupcakes to a whole new level. He has been the Executive Chef at the Michelin started restaurant Oceana since 2006. He has worked with world-renowned Chefs such as Alain Ducasse, Christian Delouvrier, Michael Romano, and Chef Floyd Cardoz at Tabla. A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America.
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