low-sodium panko-encrusted bay scallops

Name: Low-sodium Panko-encrusted Bay Scallops
Prep time: 40 min
Cook time: 40 min
Ingredients: 1/2 pound(s) bay scallops (low-sodium variety); 1/4 cup(s) general purpose flour; 1 - egg; 1/2 cup(s) plain panko bread crumbs (low sodium variety); - pepper

(2 RATINGS)

34 Pinches 1 Photo

Robert Thomas

St. Albans, VT

Updated on Jul 1, 2012

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.

Rate

prep time 40 Min

cook time 40 Min

method ---

yield

Ingredients

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

How To Make low-sodium panko-encrusted bay scallops

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.

Step 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.
Step 3

In a small bowl, crack an egg and whisk it. Add this to the scallops in the bag, and uniformly coat the scallops.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes