Vieras Rebozadas Recipe
Fried scallops served with a homemade cocktail sauce
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Ingredients
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For the Fried Scallops
For the Cocktail Sauce
Method
For the Fried Scallops
- 1
Prepare the Scallops
Pat the sea scallops dry with paper towels to remove excess moisture. This helps to achieve a crispy coating.
- 2
Set Up the Breading Station
In one bowl, place the all-purpose flour mixed with salt and black pepper. In another bowl, whisk the eggs until well beaten. In a third bowl, place the panko breadcrumbs.
- 3
Bread the Scallops
Dip each scallop first into the flour, shaking off excess. Next, dip into the beaten eggs, allowing any excess to drip off. Finally, coat the scallop in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
- 5
For the Cocktail Sauce
- 6
Combine Ingredients
In a mixing bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and salt. Mix well until all ingredients are thoroughly combined.
- 7
Taste and Adjust
Taste the cocktail sauce and adjust seasoning if needed. You can add more horseradish for extra heat or more lemon juice for acidity.
- 8
Serve
Transfer the cocktail sauce to a serving bowl and serve alongside the fried scallops.