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