FRIED SEA SCALLOPS

SERVES 4 to 6

Sea scallops are larger than bay scallops and, where I live, cost at least twice as much per pound. So they are a very rare treat. I like to fry the smaller sea scallops, but when they are really big, they are great Sautéed. Neither masks the flavor of the scallop. By the way, you can also fry the bay scallops in the same manner, but I would use a larger pot with more oil since they would be tedious to turn individually.

INGREDIENTS

2 pounds sea scallops (20/30 count per pound)

1 cup all purpose flour

2 eggs, beaten with 1 tablespoon water

2 cups dry bread crumb, seasoned with salt and pepper to taste

Oil for frying, such as canola or vegetable

Tartar Sauce

Place flour and bread crumbs on separate plates or pieces of wax paper. Coat each scallop lightly with flour, shaking off excess. Then, dip in egg wash. Coat with bread crumbs, again shaking off excess. Place on wire rack. Refrigerate for at least 30 minutes; this helps ensure that the coating will adhere to the scallops when frying.

Meanwhile, place a large frying pan over medium-high to high heat. Add oil, about 1-inch thick, or thick enough to almost cover the scallops. Heat oil until hot. Test by placing one scallop in the oil; it should sizzle immediately. Fry the scallops in batches, until golden brown on both sides, about 2 minutes per side. Do not overcook or they will be tough. Remove to wire rack; this will allow the coating to maintain its crispness until serving. Serve with tartar sauce.

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