{"id":10718,"date":"2023-03-09T09:00:32","date_gmt":"2023-03-09T14:00:32","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10718"},"modified":"2024-09-24T18:56:49","modified_gmt":"2024-09-24T22:56:49","slug":"asian-style-fried-scallops","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/asian-style-fried-scallops\/","title":{"rendered":"Fried Panko Scallops"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound sea scallops<\/li>\n\n\n\n<li>3 tablespoons soy sauce<\/li>\n\n\n\n<li>2 tablespoons rice wine vinegar<\/li>\n\n\n\n<li>3 tablespoons Teriyaki sauce<\/li>\n\n\n\n<li>3 tablespoons sesame oil<\/li>\n\n\n\n<li>1 \u00bd teaspoons finely chopped fresh ginger<\/li>\n\n\n\n<li>1 \u00bd teaspoons chopped garlic<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>2 eggs, beaten<\/li>\n\n\n\n<li>2 cups panko crumbs<\/li>\n\n\n\n<li>canola oil for deep frying<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Heat oil for deep-frying to 375\u00b0 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.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>Not all bivalves have eyes, but&nbsp;<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0960982219303811\" target=\"_blank\" rel=\"noreferrer noopener\">scallop species<\/a>&nbsp;have dozens of iridescent blue eyes with pupils that will dilate and constrict.&nbsp; They work as concave mirrors with a lens and a cornea.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Fried Panko Scallops.<\/p>\n","protected":false},"author":23,"featured_media":11768,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[230,15,100,98],"tags":[145,243],"class_list":["post-10718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fried","category-mariners-menu","category-scallops","category-shellfish","tag-main","tag-sea-scallops"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - 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