Pan Seared Scallops with Malt Vinegar Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large egg |
1/2 cup plain dry breadcrumbs |
1-1/4 lb sea scallops |
1/4 cup malt vinegar |
2 tsp. Old Bay seasoning |
2 cups canola oil or vegetable oil or peanut oil |
Directions:
1. 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.
2. Mix in the vinegar and Old Bay in a small dish.
3. Pour the oil into a 10-inch straight-sided sauté pan (cast-iron or nonstick works well) over medium-high heat. Heat until the oil begins to shimmer and ripple and bubbles instantly when the edge of a scallop is dipped into it. Fry the scallops in two batches, turning once with tongs, until golden brown on both sides, about 2 minutes per side. Adjust the heat as necessary to keep the oil hot but not smoking.
4. Transfer the scallops to paper towels to drain. Serve immediately with the seasoned malt vinegar.
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