Scallops Panko

Scallops Panko

30 sea scallops (about 2 lb.)

2 large eggs

1/4 cup milk

3 cups panko (Japanese bread crumbs) or coarse dry bread crumbs

1 C. flour

1 cup vegetable oil

Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in flour, then in egg mixture and then in panko, turning to coat, and transfer to a tray.

Preheat oven to 400°F.

Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.

Serves 4-6.

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