Deep Fried Scallops Recipe
Ingredients
| Scallops | 1⁄2 Pound | |
| Rice wine/Dry sherry | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Cornstarch | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 , beaten | |
| Breadcrumbs | 1⁄2 Cup (8 tbs) | |
| Oil | 8 Cup (128 tbs) (For Deep Frying) |
Nutrition Facts
Serving size: Complete recipe
Calories 3445 Calories from Fat 2976
% Daily Value*
Total Fat 337 g517.8%
Saturated Fat 44.7 g223.4%
Trans Fat 0 g
Cholesterol 286.3 mg95.4%
Sodium 1088.5 mg45.4%
Total Carbohydrates 63 g21.1%
Dietary Fiber 1 g4.1%
Sugars 1.4 g
Protein 46 g92.6%
Vitamin A 7.1% Vitamin C 11.3%
Calcium 11.7% Iron 14.8%
*Based on a 2000 Calorie diet
Directions
Mix marinade ingredients in a medium bowl.
Add scallops; mix well.
Let stand about 15 minutes.
Combine cornstarch and salt in a small plastic bag.
Add several scallops at a time and shake well to coat.
Dip coated scallops in beaten egg, then in breadcrumbs.
Heat oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower scallops into hot oil with a slotted metal spoon.
Deep-fry several at a time until golden brown, about 2 minutes.
Remove from oil with slotted spoon.
Drain on paper towels.
Chef
