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Panko-Crusted Scallops with
Cilantro-Mint Vinaigrette
Makes 4 servings
For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings
INGREDIENTS
For the scallops
1 pound fresh sea scallops, cut in half lengthwise if very large
Kosher salt and freshly ground white pepper
2 large eggs, beaten
1/4 cup milk
1/2 cup all-purpose flour
1 cup panko
Peanut oil or vegetable oil for deep-frying
Bottled hoisin sauce for serving
METHOD
1 In an automatic deep fryer or a deep, heavy frying pan, preheat
several inches of oil to a temperature of 350°F. (If you don't have an
automatic deep fryer, check the temperature by clipping a deep-
frying thermometer to the side of the pan.) Meanwhile, pat the
scallops dry with paper towels and season them with a little salt
and pepper. In a bowl beat together the eggs and milk. Place the
scallops on one plate, the flour on another plate, and the panko
on a third plate.
2 Dredge a scallop in the flour, turning it to coat all sides and then
flaking off excess flour. Dip it in the beaten egg, letting the excess
egg drip back into the bowl. Dip the scallop into the panko,
pressing lightly to help the crumbs adhere on all sides. Gently shake
off any excess crumbs. Place the scallop back on its plate and
repeat with the remaining scallops.
3 When all the scallops are coated and the oil has reached 350°F,
place about 6 scallops in the oil and fry until golden brown, about 2
minutes; flip them over if necessary. 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. Repeat with the remaining
scallops. Serve hot, with the vinaigrette or hoisin sauce.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
29
Oven-Dried Tomatoes
Makes 1 1/4 cups
INGREDIENTS
About 12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
METHOD
1 Preheat the oven to 250 degrees F.
2 In pot of boiling water, blanch tomatoes. Drain and refresh in ice
water. Drain, peel, core, cut into quarters and remove seeds.
3 Line a baking tray with parchment paper and arrange the tomato
quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil.
Sprinkle with thyme and garlic. In a small bowl, combine salt,
pepper and sugar and sprinkle evenly over the tomatoes.
4 Bake until tomatoes begin to shrivel, about 1 hour. When the
tomatoes are cool enough to handle, transfer to a container. Pour
remaining 1/2 cup of olive oil over and cover the container.
Refrigerate and use as needed.
Recipe courtesy Wolfgang Puck
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