Fried Crumbed Scallops

Ingredients

Serves 4

24 Plump fresh Scallops, roe on
1/2 cup plain flour
1 cup hard bread crumbs
3 eggs, beaten
1 teaspoon paprika
1 teaspoon salt
Vegetable oil for frying
Lemon wedges

Method

1. Pre-heat oven to 100c.
   
2. Wash scallops and pat dry with clean towel.
3. Put flour, eggs and bread crumbs in separate shallow bowls.
4. Add paprika and salt to flour and mix evenly.
5. One scallop at a time, dip into flour mixture, then egg, then roll in bread crumbs and place scallops on one level on tray.
   
6. Continue with the rest of the scallops and place tray in fridge for 30 mins to "set" crumb mixture.
7. Heat a frying pan over the hob and add about an inch of oil.
8. Test with one scallop first and oil is ready when you hear sizzling.
9. Fry in batches until golden brown (about 2 minutes), arranging scallops around the edge of the pan - don't over crowd the pan - and place in the oven in an oven proof dish which has been lined with kitchen towel while you finish frying the remaining scallops.
   
10. Serve with baked potato with sour cream, lemon wedges, tartare sauce and crispy green salad.