Wolfgang Puck BDFR0040 - Manual (Page 21)

Panko Scallops
4 servings
INGREDIENTS
1 pound fresh sea scallops
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup panko (rice bread crumbs)
Peanut oil, for frying
METHOD
1 Preheat oil in Deep Fryer to 375°.
2 Season the scallops with salt and pepper if you like.
3 Set up your coating ingredients. Place the flour on a plate. Beat the
eggs and milk together in a bowl. Place the panko on a plate. Have a
plate prepared to place scallops after breading.
4 Coat the scallops. Dredge the scallops in the flour. Shake off all extra
flour. Dip the scallop into the eggwash. Let the excess egg slide off.
Dip the scallop into the panko, pressing lightly to insure the crumbs
adhere. Shake off all extra coating. Place breaded scallop on clean
plate and repeat procedure until all of the scallops are coated.
5 When all scallops are coated and temperature in the Fryer has
reached 375°, place about 6 scallops at a time in hot oil. Fry for
approximately 2 minutes or until golden brown. Open Fryer lid and
raise basket to the upright position. Let scallops drain in this position
for several minutes. Remove scallops onto clean paper towels.
Sprinkle lightly with salt while still hot.
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Recipe Notes
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2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 41