Low-sodium Panko-encrusted Bay Scallops

Robert Thomas

By
@CoyoteBob

Frozen bay scallops at the local market are $5.99/lb and 40 Mg/sodium per 10 pcs.

Plain panko bread crumbs are about 45 Mg per 1/2 cup.

I don't regularly deep fry food; I know it's not very healthy but if done once in a while it's okay.

I serve hand-cut potato fries with this because it's like a Saturday night fish fry sort of thing. Steamed Haricots Verts would also work

The scallops are small and breading them individually would be very tedious, so I use a large zip-lock bag and do them all at once in stages.


Featured Pinch Tips Video

Comments:

Prep:

40 Min

Cook:

40 Min

Ingredients

1/2 lb
bay scallops (low-sodium variety)
1/4 c
general purpose flour
1
egg
1/2 c
plain panko bread crumbs (low sodium variety)
pepper

Directions Step-By-Step

1
Thaw the scallops in a colander under cold running water. When they are loosened and soft, scoop them up in a paper towel and damp dry them.
2
Drop them in a large zip-lock bag, and then begin carefully and sparingly adding flour, just enough that the scallops become uniformly-coated. Bounce the bag around with your free hand to assist.
3
In a small bowl, crack an egg and whisk it. Add this to the scallops in the bag, and uniformly coat the scallops.
4
In another zip-lock bag, pour 1/2 cup of the panko bread crumbs. Using a slotted spoon, transfer over the scallops in groups and gradually coat them in the breadcrumbs. With the bag zipped, jostle the scallops then remove them to a dinner plate.
5
Allow the scallops to stand for about ten minutes to let the egg coating to stiffen and while doing so, start your deep frier.
6
When the oil is ready, using a slotted spoon, scoop up a batch of scallops and cook them in the oil until they are a light golden color.

Serve with the low-sodium condiment of your choice, melted unsalted butter, etc.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy