Panko-Crusted Scallops with Cilantro-Mint Vinaigrette

 

                    Try this recipe with shrimp or other seaood as well as vegetables like blanched caulilower, eggplant, or thick slices of green tomato.

                    I you don't want to make the cilantro sauce, Chinese hoisin sauce makes a great sauce for dipping (the kids might prefer ketchup)

Makes 4 servings

For the cilantro-mint vinaigrette

• 1 egg yolk
• Juice of 2 limes
• 20 ml soy sauce
• 1 medium garlic clove, chopped
• 60 ml rice vinegar
• 1 bunch cilantro leaves, coarsely chopped (about 125 ml)
• 6 sprigs mint leaves, picked
• Salt and pepper
• 20 ml packed brown sugar
• 375 ml peanut oil
• 10 ml sesame oil

For the scallops

• 500 ml fresh sea scallops, cut in half lengthwise if very large
• Salt and white pepper
• 2 large eggs, beaten
• 60 ml milk
• 125 ml all-purpose flour
• 250 ml panko
• Peanut or vegetable oil for deep-frying
• Bottled hoisin sauce for serving

For the cilantro-mint vinaigrette

1. Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, cilantro leaves, mint leaves, salt, pepper and brown sugar in a food processor fitted with a steel blade.
2. Purée for about 2 minutes or until the mixture is smooth ; with the machine running, slowly drizzle in the oils and process until the mixture is thick, refrigerate until ready to use.

For the scallops

1. In an automatic deep-fryer or a deep, heavy frying pan, preheat several inches of oil to a temperature of 350F (180C).
2. Meanwhile, pat the scallops dry with paper towels and season them with a little salt and pepper.
3. In a bowl beat together the eggs and milk.
4. Place the scallops on one plate, the flour on another plate, and the panko on a third plate.
5. Dredge a scallop in the flour, turning it to coat all sides and then shaking off excess flour ; dip it in the beaten egg, letting the excess egg drip back into the bowl.
6. Dip the scallop into the panko, pressing lightly to helps the crumbs adhere on all sides ; gently shake off an excess crumbs.
7. Place the scallop back on its plate and repeat with the remaining scallops.
8. When all the scallops are coated and the oil has reached 350F (180C), place about 6 scallops in the oil and fry until golden brown, about 2 minutes ; flip them over if necessary.
9. Lift them out with the fryer's strainer basket, or remove with a wire skimmer if using a frying pan, and let the excess oil drain off ; then transfer to paper towels and immediately sprinkle lightly with salt.
10. Repeat with the remaining scallops.
11. Serve hot, with the vinaigrette or hoisin sauce.

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