Coastal Living NOVEMBER 2004
Combine flour, salt, and pepper in a bowl. Combine egg and water in a bowl. Place breadcrumbs on a shallow plate. Dredge scallops in flour mixture; dip in egg mixture, and dredge in crumbs. Cover and chill 20 minutes.
Pour oil in a 2-quart heavy saucepan; heat to 375º. Fry scallops, in batches, about 1 1/2 minutes or until golden. Drain on paper towels. Serve immediately with lemon wedges and Homemade Tartar Sauce.
Wine note: "I recommend Honig Reserve Sauvignon Blanc ($20) from California's Napa Valley, or Sancerre Blanc by Pascal Jolivet ($19) from France's Loire Valley. Here are two different styles of Sauvignon Blanc, but both cut through the oil in the tartar sauce and the scallops. Lemon wedges balance any overbearing acidity and allow fruit characteristics to come through in the wine that could otherwise go unappreciated."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.
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