CRISP PAN-FRIED SCALLOPS 1 pound scallops 1 egg 2 tablespoons milk 1/2 teaspoon salt 1/8 teaspoon black pepper 1 1/2 cups panko (Japanese bread crumbs) 1/4 cup vegetable oil Lemon wedges Rinse the scallops and pat dry. If they differ in size, cut the larger ones in half, crosswise. In a bowl, whisk the egg with milk, salt and pepper. Add the scallops and toss gently to coat thoroughly. Spread the panko on a flat plate and generously coat each scallop. Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking. Carefully add about half of the scallops, one at a time. Cook on the first side for 3-4 minutes, until golden brown. If the panko is browning too quickly, reduce the heat. Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes. Place the cooked scallops on paper towels to soak up excess oil. Also, there should be fried bread crumbs. Remove them and also place on the paper towels. Fry the rest of the scallops. Serve with lemon wedges. Sprinkle with the fried bread crumbs.
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This is the complete list of Pan-Fried Scallops recipes, you can enjoy to practice the Pan-Fried Scallops recipes at your kitchen. All recipes below are gathered from various sources. We are just trying to make a list of the best Pan-Fried Scallops recipes. Please enjoy it, make your dinner more special for your family.
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Recipes List :
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