Serves 2-3 people.
Ingredients:
2 cups scallops
Ingredients:
2 cups scallops
2 cups jumbo shrimp
2 1/2 cups flour
1 t salt
1/2 t cracked black pepper
1/2 t smoked paprika (plain/regular is fine.)
2 cups panko bread crumbs
2 eggs beaten well
1/3 c milk
3-4 cups cooking oil (pref with high smoke point: corn, vegetable (soy based), peanut)
Thaw (if frozen), drain and dry well the seafood on a clean, kitchen laid on a tray. Set aside.
Prepare your dry and wet ingredients:
Mix flour, salt, pepper, paprika in a large bowl.
In a medium bowl-combine eggs and milk.
Pour bread crumbs in another large bowl.
Set aside, 2 clean/dry serving plates or 2 medium trays.
Arrange the bowls with respective ingredients and empty plates/trays as follows from left to right facing you:
1st - the seafood
2nd - flour
3rd - empty dry plate/tray
4th - eggs/milk mixture
5th - bread crumbs
6th - empty plate/tray
Dredge the seafood in the flour using fingers to act as strainer.
Place each floured scallop and shrimp side by side to rest on the empty plate/tray.
Drop floured seafood in the egg/milk mixture 3-4 at a time. Remove from liquid using a fork making sure it is not dripping with the egg/milk mixture; drop on the bread crumbs.
Using your (dry hands and) fingers, coat with bread crumbs.
Set each breaded seafood on the last empty plate/tray.
Line a serving plate, large dining plate or medium tray with paper towel. Set aside.
In a large saute pan or pot (heavy bottom; NOT non-stick), preheat oil until smoky or 'wavy-about 2-3 minutes. Have a slotted spoon or tong ready.
You will have to deep fry the shrimp first, then the scallops last.
Carefully drop 4 shrimps (if you used jumbo or extra large) at a time; deep fry until light brown or 30 seconds each side. Repeat until all shrimps are deep fried.
The scallops cooks less than 1 minute. Just make the outside light brown.
Enjoy with a squeeze of lime or lemon juice; dipped in your favorite cocktail/seafood sauce or tartar sauce.
3-4 cups cooking oil (pref with high smoke point: corn, vegetable (soy based), peanut)
Thaw (if frozen), drain and dry well the seafood on a clean, kitchen laid on a tray. Set aside.
Prepare your dry and wet ingredients:
Mix flour, salt, pepper, paprika in a large bowl.
In a medium bowl-combine eggs and milk.
Pour bread crumbs in another large bowl.
Set aside, 2 clean/dry serving plates or 2 medium trays.
Arrange the bowls with respective ingredients and empty plates/trays as follows from left to right facing you:
1st - the seafood
2nd - flour
3rd - empty dry plate/tray
4th - eggs/milk mixture
5th - bread crumbs
6th - empty plate/tray
Dredge the seafood in the flour using fingers to act as strainer.
Place each floured scallop and shrimp side by side to rest on the empty plate/tray.
Drop floured seafood in the egg/milk mixture 3-4 at a time. Remove from liquid using a fork making sure it is not dripping with the egg/milk mixture; drop on the bread crumbs.
Using your (dry hands and) fingers, coat with bread crumbs.
Set each breaded seafood on the last empty plate/tray.
Line a serving plate, large dining plate or medium tray with paper towel. Set aside.
In a large saute pan or pot (heavy bottom; NOT non-stick), preheat oil until smoky or 'wavy-about 2-3 minutes. Have a slotted spoon or tong ready.
You will have to deep fry the shrimp first, then the scallops last.
Carefully drop 4 shrimps (if you used jumbo or extra large) at a time; deep fry until light brown or 30 seconds each side. Repeat until all shrimps are deep fried.
The scallops cooks less than 1 minute. Just make the outside light brown.
Enjoy with a squeeze of lime or lemon juice; dipped in your favorite cocktail/seafood sauce or tartar sauce.
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