Asian-Style Fried Scallops
- 1 pound sea scallops
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons Teriyaki sauce
- 3 tablespoons sesame oil
- 1 ½ teaspoons fresh ginger, finely chopped
- 1 ½ teaspoons garlic, chopped
- 1 cup flour
- 2 eggs, beaten
- 2 cups panko crumbs
- canola oil for deep frying
In a medium bowl, combine soy sauce, rice wine vinegar, Teriyaki sauce, sesame oil, ginger and garlic. Add scallops and stir well. Marinate in the refrigerator for 20 minutes, stirring once.
Heat oil for deep-frying to 375° F. Remove the scallops from the marinade, draining as you lift them. Dredge in flour. Dip in egg. Coat lightly with crumbs. Deep-fry until golden brown, about 3 minutes.
Contributed by Joyce Taylor MM2
DID YOU KNOW?
Not all bivalves have eyes, but scallop species have dozens of iridescent blue eyes with pupils that will dilate and constrict. They work as concave mirrors with a lens and a cornea.