Cooking Daily: GGsGuy’s Panko Crusted Scallops


I’m beginning to wonder if I’m secretly a pandaren playing a draenei or a draenei wishing I was. Either way, I love Panko and scallops, and I even love them together.
Distinctly, this would have been a Pandaren recipe, but alas, the concept of covering meat with a liquid and a dry ingredient and frying it in rendered fat was a convention that was adopted way before Thrall’s great, great …you get the idea.
Super easy and done in less time than your next LFD queue.

Let’s eat,
GG’s Guy

12 Large scallops
2 Eggs, withhold one yolk
1/4 cup Milk
1 cup Flour
1 1/2 cup Panko breadcrumbs
1/2 tsp Coarse ground black pepper
1/2 tsp Kosher or sea salt

Clean and rinse scallops. Pat dry and set aside.

Preheat large saucepan with enough oil to pan fry, about 1 cup.

In a medium bowl, mix eggs and milk to make the eggwash.

Mix spices and Panko in another bowl.

Pour flour in another bowl.

Dredge scallops in flour, then eggwash, then panko. For a thicker breading, you can double dip.

In heated oil, lay the breaded scallops to fry. Flip over gently after 3-4 minutes, and cook another 4 minutes.

Remove and let cool and drain for 2 mins on a plate covered with paper towels.

Serve with fries, slaw, and cocktail sauce.



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