Scallop “Chips”

Place scallops in the freezer for 30 to 45 minutes to make them much easier to slice.

Thinly slice the scallops horizontally. You should get 3 to 4 slices from each large scallop. Place the panko in a bowl and lightly coat each slice of scallop with panko on all sides. Place on plate.

In a large, heavy skillet, heat the oil over high heat for about 20 seconds. Add the ginger to the oil and let it heat up for about 2 minutes. Remove the ginger from the oil with a slotted spoon. Cook the scallops in batches in the hot oil, adding enough scallops to fit in a single layer in the pan. Cook for 30 seconds; gently flip them over and cook for another 30 seconds. Drain on paper towels.

If you need to keep the scallops warm while others fry, heat your oven to 200ºF and place on an ovenproof plate.

Serve immediately with lemon wedges. Serve with cocktail sauce, tartar sauce, or any Asian dipping sauce.

Recipe from Stonewall Kitchen Favorites by Jim Stott.