Serves: 4
Yield: 4 servings
Ready in: 35 mins (15 mins prep - 20 mins cook)

Ingredients for Crumbed Scallops

500 g fresh sea scallops (or frozen and thawed sea scallops)
1/3 cup plain flour
Pinch of black pepper
2 eggs, lightly beaten
1/3 cup fine dried breadcrumbs or finely crushed crackers
Vegetable oil, for deep-frying
Tartare sauce
Lime or lemon wedges, to serve

Preparation method for Crumbed Scallops

Pat the scallops dry with paper towels. Halve any large scallops. Combine the flour and pepper on a flat plate. Roll the scallops in the flour mixture to coat well, shaking off any excess. Dip the flour-coated scallops in the egg and roll in the breadcrumbs.

Preheat the oven to 150°C. Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm.

Heat the oil to 190°C, or until a cube of stale bread browns in 20–30 seconds. Fry the scallops, a few at a time, in the hot oil for 1½–2 minutes, or until golden, turning them once during cooking.

Using a slotted spoon, remove the scallops and drain on paper towels. Transfer them to a shallow baking pan and keep warm in the oven while frying the remaining scallops. Serve with tartare sauce or wedges of lime or lemon.