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1
Cut the base off the head of frisee and tear the leaves into bite-size pieces.
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2
If using arugula, pick through the bunch to remove any damaged or yellow leaves.
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3
Plunge the torn greens into a sink full of cold water, swish them around, then lift them out, leaving any soil or debris behind.
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4
Spin the washed greens until theyre dry, then put them in a salad bowl, cover with a damp paper towel, and refrigerate until just before serving time.
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5
Cut each scallop horizontally across the grain into 3 slices to make 24 coins.
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6
Sprinkle the scallop coins with the salt and pepper.
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7
Crack the egg into a small bowl, beat it with a fork, and stir in the water.
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8
Put the flour in a second bowl and the panko breadcrumbs in a third.
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9
Roll the cut scallops in the flour and shake off the excess; then dip them in the egg mixture, making sure the whole surface is covered.
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10
Roll the flour-and-egg-coated scallops in panko to coat, and lay them in a single layer on a baking sheet lined with bakers parchment.
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11
(The scallops can be prepared ahead up to this point and held, refrigerated, for several hours.
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12
If you prepare them ahead, make sure they do not touch or the coating will come off when they are moved.)
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13
Make the vinaigrette.
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14
In a small bowl, cover the sliced ginger with the boiling water and set aside to stand for 5 minutes, or until the ginger is slightly softened.
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15
Stir in the vinegar, corn syrup and salt.
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16
In a heavy skillet, heat the oil until a cube of bread floats immediately to the surface and begins to sizzle, or until a deep-fat thermometer registers 375F.
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17
Fry the scallops, no more than 6 at a time, in the hot oil until crisp and golden, about 1 minute on each side.
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18
Set the fried scallops on a baking sheet lined with paper towels.
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19
As soon as the scallops are fried, toss the greens with the vinaigrette and distribute them evenly among 4 serving plates.
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20
Top each salad with papaya strips and slivered tomatoes.
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21
Arrange the scallops on top of the dressed greens and serve at once.
