About the Recipe
Crunchy panko breadcrumb coating concealing a soft, creamy tasting scallop - does this get your taste buds going? It does mine! But first things first - when I say "scallop", I don't mean the shrunken little weenies you find in a supermarket cold cabinet but the real think - mature, king-sized scallops, the size of a large marshmallow. If you struggle to find these in your local supermarket, you will normally find them in a Chinese supermarket and you can certainly find them online. Of course, if you happen to live near the coast, maybe you can buy them fresh - how I envy you!
Ingredients
1 egg, beaten
40g panko breadcrumbs
40g plain flour
a little salt & pepper
veg oil for deep frying
Preparation
season the scallops with the salt & pepper
next, coat them with the flour, then the beaten egg and finally with the breadcrumbs
pour 2cm of veg oil into a pan and heat to 180 C / 350 F
fry the scallops for 1-2 mins each side until the panko is golden brown (check to ensure the scallops are cooked through)
serve with Japanese rice and perhaps a vegetable side dish