crablogo fishlogo
cookingfishmonger logo cookingfishmonger tag line

Scallops at Robinsons Wharf, Southport, ME

by Susan
(Rochester Hills, MI)

I love the way scallops are prepared at Robinsons Wharf, Southport, ME; the coating is so light - a barely their sort. I'd like to know their secret batter. It didn't seem like cracker meal; any thoughts about what it might be?

Susan

Answer

Hi Susan
Another option for fried scallops instead of cracker meal or cornmeal is bread crumbs.

For a lighter breading you can roll the scallops in a seasoned flour and then let them sit for a while till the flour starts to absorb some of the moisture from the scallops. Then lightly dust them with bread crumbs. To many bread crumbs can make your coating turn darker before the scallops are done.

When frying make sure not to overcrowd the pan or deep fryer, the oil needs to maintain a 350 degree temp.

Hope this helps you out. Let me know.
Thanks for visiting the cookingfishmonger.
Frank


Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Ask The Fishmonger.



Subscribe To The
Catch Of The Day Newsletter

Email

Name

Then

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you
The Catch Of The Day

Stay Informed-Get the Latest

Subscribe in a reader

Add to Google Reader or Homepage

or get updates via email

Enter your email address:

Delivered by FeedBurner