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Scallops: Country Fried Scallops

Source of Recipe

Mimi's Archive


List of Ingredients

2/3 cup white wine
2 tablespoons cognac
2 tablespoons lemon juice
2 tablespoons cooking oil
1/2 pound scallops, fresh or frozen
4 3/8 ounces flour
1 large egg


Recipe

In a pot, mix together white wine, cognac, lemon juice, cooking oil, salt and pepper (according to taste). Bring to a boil, then set aside to cool. Marinate scallops in the liquid mixture for about 2 hours. Separate the egg yolk and egg white. In a bowl, mix together the flour, egg yolk, and about 3/4 of the liquid used to marinate the scallops. Set the batter aside and leave for about half an hour. Beat egg white until stiff, then add to the batter. Mix well. Dip the scallops in the batter, and deep fry in high heat until golden brown and cooked. Remove and drain on paper towels. Garnish with parsley if desired. Serves 4.