Prep time
0 mins
Cooking Time
60 mins
Serves
6
Ingredients
Ingredients
For the fried scallops:
1 pkg (400g) MSC certified frozen President’s Choice Blue Menu Wild Nova Scotian Sea Scallops, thawed and patted dry
2 cloves garlic, minced
3 T (45ml) fresh lemon juice
Vegetable oil, for frying
1 c (250ml) chickpea flour
3 large eggs
1 1/2 c (375ml) panko breadcrumbs
3/4 c (188ml) unsweetened shredded coconut
For the Sriracha mayo:
1/4 c (60ml) mayonnaise
2 t (10ml) Sriracha hot sauce
1 pkg (400g) MSC certified frozen President’s Choice Blue Menu Wild Nova Scotian Sea Scallops, thawed and patted dry
2 cloves garlic, minced
3 T (45ml) fresh lemon juice
Vegetable oil, for frying
1 c (250ml) chickpea flour
3 large eggs
1 1/2 c (375ml) panko breadcrumbs
3/4 c (188ml) unsweetened shredded coconut
For the Sriracha mayo:
1/4 c (60ml) mayonnaise
2 t (10ml) Sriracha hot sauce
Method
Method
- Combine scallops, garlic, and lemon juice in large bowl. Stir gently to coat. Cover and refrigerate 30 minutes.
- Add enough oil to Dutch oven or deep heavy-bottomed saucepan to come 1 .5 inches (4 cm) up the side. Heat over medium heat until deep-fryer thermometer reads 350°F (180°C).
- Meanwhile, place flour in shallow dish. Lightly beat eggs in separate bowl. Stir together breadcrumbs and coconut in separate shallow dish.
- Drain PC scallops, discarding lemon juice mixture. Working with 1 at a time, dredge scallops in flour, shaking off excess; dip in egg, letting excess drip back into bowl, then press into bread crumb mixture, turning to coat all over. Transfer to plate.
- Working in small batches, add scallops to hot oil. Cook, turning once, until golden, crispy, and opaque throughout, 1 to 2 minutes. Transfer to separate paper towel-lined plate to absorb excess oil.
- For the Sriracha mayo: Stir together mayonnaise and Sriracha in small bowl. Serve with scallops.
Information
Calories: 500 kcal
Total Fat (g): 20 g
Cholesterol: 190 mg
Sodium: 970 mg
Total Carbs: 45g
Fibers: 6 g
Sugars: 5 g
Protein: 35 g