Scallops at Robinsons Wharf, Southport, ME
(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?
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.
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