Recipe
- 1 pound sea scallops
- 1 egg, beaten
- 1 tablespoon milk
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- ½ cup flour
- ½ cup dry bread crumbs
- oil for frying
Rinse scallops and pat dry. Combine egg, milk, salt, pepper and paprika in small bowl. In shallow dish, combine flour and crumbs. Dip scallops in egg mixture, then roll in flour mixture.
Heat about ⅛-inch oil in large, heavy skillet. Cook scallops until golden brown on one side, about 2 to 3 minutes. Turn and repeat on other side. Drain on paper towels.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
There are several scallop species in NC. They all have circular shells with two large ears forming at the straight hinge of their shells.
Erika Young, Coastal and Marine Education Specialist
