Crispy Pan Fried Scallops & Carrot Salad with Raspberry Vinaigrette

[Olga Drozd]

Crispy Pan Fried Scallops

These scallops are pan fried, but the effect is very similar to deep fried.  Panko crumbs or flakes are Japanese-style bread crumbs.  They're coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they're dry.  When used for frying, they absorb less oil and make a lighter, crunchier, more tender an delicate coating that stays crisp longer than ordinary coatings.  Ask for "dry" or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphpsphate), a preservative.

1 pound scallops
1 large egg
2 Tablespoons milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups panko
1/4 cup vegetable oil
Lemon wedges

Rinse the scallops and pat dry. If they differ in size, cut the large ones in half crosswise.  In a bowl, whisk the egg with the milk, salt, and pepper.  Add the scallops and toss gently to coat.  Spread the panko on a flat plate and generously coat each scallop.

Heat the oil in a large skillet on medium high heat until the oil is hot but not smoking. Carefully add about half of the scallops, one at a time.  Cook on the first side for 3 or 4 minutes, until golden brown. (If the panko is browning too quickly, reduce the heat.) Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes.  Place the cooked scallops on paper towels to soak up extra oil.  Fry the rest of the scallops.  Serve with lemon wedges.  Serves 4.

Serve on a bed of rice with a steamed green vegetable,or refreshing Carrot Salad with Raspberry Vinaigrette. 

CARROT SALAD WITH RASPBERRY VINAIGRETTE:

1 to 2 Tablespoons raspberry wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1 Tablespoon vegetable oil
3 or 4 carrots (peeled and grated)
1/4 cup chopped fresh parsley

In a bowl, whisk together the vinegar, sugar, salt, and oil.  Peel and grate the carrots (to make about 2 cups).  Add the carrots and the parsley to the bowl and mix well..

Serve at room temperature or chilled.  The salad will keep for a day or two in the refrigerator, but use the smaller amount of vinegar if you plan to make it ahead because the vinegar flavor may become sharper as it sits.  You can always add more vinegar right before serving.  Serves 4.