Scallop fry ホタテのフライ

When we make “chicken tender cutlets”, we usually make extra and add a few additional items to fry since hot oil for frying is available. So, one evening, as a first course, I made scallop fry from sashimi grade scallops 刺身用ホタテ (from Riviera Seafood Club). Since these were sashimi grade scallops I left the center undercooked/raw.

Here is a close up. Only the surface is cooked and crunchy but the center is uncooked. This is one of the best way to enjoy scallops.  The center is a bit firmer than when eaten as sashimi but very sweet and the texture is nice. We enjoyed it with lemon.

There is no recipe. Just bread the scallops as usual by dredging in flour, egg water, and panko. Deep fry in 180F oil (I used peanut oil) for about 1 minute for the surface to get brown and crispy.

We enjoyed this as a first course. A bit later, I cooked up the chicken tenders. We had chicken tenders with arancini that I made a few days ago (warmed up).