Panko breadcrumbs will keep them crusty outside and moist on the inside
Panko is used in Japanese cooking to coat fried foods, and the coarse, dry
crumbs can be found in any Asian market. The panko coats the crab cakes just
enough to make them golden and crunchy while keeping the insides moist.
Use panko with any type of seafood for a wonderful crispy crust.
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.