Ingredients
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1 pound large, dry sea Scallops
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1⁄2 cup all-purpose Flour
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1⁄4 cup Cornstarch
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3⁄4 teaspoon Salt
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3⁄4 teaspoon Black Pepper
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1 teaspoon granulated Garlic
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1 teaspoon granulated Onion
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1⁄4 teaspoon Cayenne Pepper
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1⁄2 cup Buttermilk
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1 Egg
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1⁄4 teaspoon Dijon Mustard
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Couple splashes of Hot Sauce
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Canola Oil
Directions
Steps
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1
Done
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To prepare the scallops, remove the small muscle and then rinse and dry them thoroughly. |
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2
Done
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Set up a dredging station. Mix together the all-purpose flour, cornstarch, salt, black pepper, granulated garlic, granulated onion, and cayenne in one bowl. In another, beat together the buttermilk, egg, Dijon, and hot sauce. Dredge the scallops in the flour mixture, dusting off any excess. Dip in the buttermilk mixture and let the excess drip off once again. Then place back into the flour mixture to get a nice coating. Place on a wire rack while you finish the process for all the scallops. |
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3
Done
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Heat 2" to 3" of oil in a Dutch oven or a deep-fryer to 360°F. Fry scallops in batches for 3 to 4 minutes, until golden and crisp, and drain on paper towels. While hot out of the oil, season with a little bit of salt. Serve immediately with the dipping sauce of your choice. |
