These
crumbed scallops were tasty but the
crumb didn't stick quite as I would have liked.
Any suggestions for improvement are most welcome.
I
used a punnet of fresh scallops which had been prepared. But there was
still the odd little brownish
bit so I cleaned that all off – a bit fiddly but important in my
opinion. I left the coral on (the orange bit) – we regard that as
essential.
I
patted the scallops as dry as I could and then double dredged them in egg and
panko breadcrumbs.
I
shallow fried the scallops – if I had a deep frier that would probably have
been better.
They
don't need much time in the pan at all – if you cook them more than about 2 to
3 minutes you risk getting little rubberised balls.
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