Ingredients
- 1 pound scallops fresh or dry packed. (frozen medium scallops are fine.)
- 2 cup panko (japanese bread crumbs)
- 2 cup eggs cracked and whipped for egg wash
- 4 cup canola oil
- 1 cup all-purpose flour
- 1 cup lemon, juiced and zested
- 1 cup lime, juiced and zested
- 1 cup red bell pepper washed, seeds removed and discarded, diced into small pieces
- 1 cup red onion, peeled and diced into small pieces
- 1 cup cucumber, peeled and diced into small pieces
- 1 cup celery stalk, peeled and diced into small pieces
- 1/4 bunch mint, picked and roughly chopped
- 1/2 bunch cilantro, picked and roughly chopped
- 1 cup yogurt, greek-style preferred
Preparation
Baking Directions:
For healthy tartar sauce:In a non-reactive stainless steel bowl, combine lime juice, lemon juice, peppers, onions, and celery, cucumbers, mint, cilantro, lemon, and lime zest.
Mix well, and fold in yogurtAdjust seasoning by adding salt, and fresh ground pepper to taste.
For panko-crusted scallop:Using a dry kitchen towel, pat down the scallops to absorb any moisture.
Season the scallops with salt, and pepper, and dust them in the flour.
Pat down excess flour, and dip them into the egg wash.
Using a fork, carefully remove the scallops from the egg wash, and cover them with panko.
Add canola oil to a non-reactive stainless steel sauce pot over medium-high heat.
Once the oil has reached 350 degrees, gently fry the scallops until golden brown.
Serve with the tartar sauce on the side.
