Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6167.43 Kcal (25822 kJ) | ||
| Calories from fat | 5958.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 662.01g | 1018% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 1684.94mg | 70% | |
| Potassium | 143.76mg | 3% | |
| Total Carbs | 90.96g | 30% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 17.54g | 35% | |
| Iron | 4mg | 22% | |
| Calcium | 122.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 603.78 Kcal (2528 kJ) | ||
| Calories from fat | 583.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.81g | 1018% | |
|---|---|---|---|
| Cholesterol | 18.21mg | 62% | |
| Sodium | 164.95mg | 70% | |
| Potassium | 14.07mg | 3% | |
| Total Carbs | 8.9g | 30% | |
| Sugars | 0.46g | 19% | |
| Dietary Fiber | 0.43g | 18% | |
| Protein | 1.72g | 35% | |
| Iron | 0.4mg | 22% | |
| Calcium | 12mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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