Island Crumbed Scallop Recipe
Crispy golden scallops coated with breadcrumbs, deep-fried to perfection. Served with a creamy house-made dipping sauce infused with roasted curry leaves, cracked black pepper, mayo, and side of green cabbage and red radish.
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Ingredients
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For the Scallops
Method
Preparation
- 1
Prepare the Scallops
Rinse the scallops under cold water and pat them dry with paper towels. Season with salt and black pepper.
- 2
- 3
Bread the Scallops
Dip each scallop first into the flour, then into the egg, and finally coat with breadcrumbs. Ensure they are well coated.
- 4
Heat the Oil
In a deep pan, heat the oil over medium-high heat until hot (about 180°C or 350°F).
- 5
Fry the Scallops
Fry the scallops in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- 6
Make the Dipping Sauce
In a small saucepan, heat a little oil and add the curry leaves. Sauté until crisp and fragrant. Let cool and mix with mayonnaise, cracked black pepper, and lemon juice.
- 7
Prepare the Salad
In a bowl, combine shredded green cabbage and sliced red radish. Drizzle with olive oil, and season with salt and black pepper. Toss to combine.
- 8
Serve
Plate the crispy scallops alongside the salad and serve with the dipping sauce.
