Prep 15 mins
Cook 2 mins
Great as a appetizer! a little different but still all good. This is one of those recipes to use with the old timey electric woks that were so popular in the early 90's! That is where is developed from cause some nights in my early marrage then it was just easier to break out the wok than dirty up the stove and a bunch of pots etc.
- 1⁄2 lb scallops (bay or sea your choice)
- 2 teaspoons rice wine vinegar (or can use dry sherry)
- 1⁄4 teaspoon salt and pepper
- 1⁄3 cup cornstarch
- 1⁄4 teaspoon salt
- 1 beaten egg
- 1⁄2 cup fine breadcrumbs
- 1 cup oil
- wash scallops pat dry with paper towel.
- mix together marinade and let scallops stand in marinade for 15 minutes.
- combine cornstarch and salt in a plastic bag.
- shake several scallops in bag dip in egg then in bread crumbs.
- heat oil in wok to 350*.
- lower heat some and lower scallops into oil and fry until brown about 2 minutes.
- drain on paper towels.
Easy to make. Tender and juicy with a little crunch on the outside. Not a heavy breading, goes very good on the scallops.
Great recipe Shawn! I do not have a lot of experience cooking scallops. These turned out wonderfully. The outside was crunchy but the inside stayed moist and tender. I served them as a starter to a Chinese meal. I wasn't sure how good they would be since the recipe is so simple. The recipe is perfect because the lack of spice allows the delicate flavor of the scallops to really shine. Thanks for sharing this recipe.