Ingredients
The following ingredients have 12 Servings
- 1 cup white flour
- 1 cup fine corn meal
- 1 teaspoon baking powder
- 4 pounds scallops, under 10 to 12 to a pound, preferably dry
- 1 to 1 1/4 cups vegetable oil of your choice (you may not need it all)
Instruction
- Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
- Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
- Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
- When oil is hot, add scallops in batches small enough so they’re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.
