Pan-Fried Scallops with Malt Vinegar Dipping Sauce

Pan-Fried Scallops with Malt Vinegar Dipping Sauce
Photo by Scott Phillips

Ingredients

  • ½ cup (2 oz.) plain dry breadcrumbs
  • 2 cups neutral oil, such as canola, vegetable, or peanut oil
  • 1-¼ lb. “dry” sea scallops (muscle tabs removed if necessary)
  • 2 tsp. Old Bay seasoning
  • ¼ cup malt vinegar
  • 1 large egg

Beat the egg in a shallow dish; put the breadcrumbs in another shallow dish. Working with one scallop at a time, dip it in the beaten egg and then dredge it in the breadcrumbs; set each breaded scallop on a plate or tray as you finish it. Mix in the vinegar and Old Bay in a small dish. Pour the...

View full recipe at Fine Cooking

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