Low-sodium Panko-encrusted Bay Scallops
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.
How to Make Low-sodium Panko-encrusted Bay Scallops
- 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.
- 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.
- In a small bowl, crack an egg and whisk it. Add this to the scallops in the bag, and uniformly coat the scallops.
- 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.
- Allow the scallops to stand for about ten minutes to let the egg coating to stiffen and while doing so, start your deep frier.
- 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.