Panko Scallops
Ingredients
1 cup (250 mL) flour
salt and pepper to taste
12 10/20 count scallops, adductor muscle removed
2 eggs, beaten
2 cups (500 mL) fine panko bread crumbs
2 cups (500 mL) canola oil
Cucumber Wasabi Cream (simple version)
½ cup (125 mL) creamy cucumber dressing
1 tsp (5 mL) wasabi powder or paste
Directions
Combine flour and salt and pepper. Roll scallops in seasoned flour; dip into egg to coat, then coat completely in panko crumbs. (If preparing in advance, sprinkle some extra crumbs over the scallops to keep the breading from getting soggy.)
In a medium skillet, heat oil to medium heat (test with a few bread crumbs; if they brown immediately, heat is good). Fry scallops for 1-2 minutes per side, until golden. Alternatively, scallops can be cooked in a small deep fryer for about 1½ minutes.
Prepare simple Cucumber Wasabi Cream by combining cucumber dressing and wasabi. Serve on the side with scallops.