Deep-Fried Scallops

Method

• If scallops are quite large, cut them so the sizes are fairly uniform.

• Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.

• Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast iron skillet, saucepan, or deep fryer to 350 F.

• Line a baking pan or baking sheet with two or three thicknesses of paper towels and set aside.

• In a bowl, combine flour, salt, and paprika.

• In another bowl, whisk eggs with the milk.

• Put the fine breadcrumbs in a third bowl.

• Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.

• Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.

• Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.

• Repeat with subsequent batches.

• Serve immediately with your choice of cocktail sauce, remoulade sauce, or tartar sauce (see below).

• Enjoy!