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1
Rinse the scallops and pat dry.
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2
If they differ in size, cut the larger ones in half crosswise.
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3
In a bowl, whisk the egg with the milk, salt, and pepper.
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4
Add the scallops and toss gently to coat.
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5
Spread the panko on a flat plate and generously coat each scallop.
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6
Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking.
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7
Carefully add about half of the scallops, one at a time.
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8
Cook on the first side for 3 or 4 minutes, until golden brown.
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9
(If the panko is browning too quickly, reduce the heat.)
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10
Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes.
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11
Place the cooked scallops on paper towels to soak up extra oil.
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12
Fry the rest of the scallops.
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13
Serve with lemon wedges.
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14
Look for panko in bags or boxes in Asian markets or supermarkets.
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15
We often use Sun Luck brand, but any brand with good ingredients is fine.
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16
Ask for dry or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
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17
Serve on a bed of rice with a steamed green vegetable, Peas & Escarole (page 190), or
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18
refreshing Carrot Salad with Raspberry Vinaigrette (page 217).
