Going against local Tampa wisdom in frying these succulents...but The Admiral said fry 'em
Learned a new trick from the fry chef at Elijah's, the restaurant across the street.
http://www.elijahs.com/Egg yolks. Egg yolks and buttermilk in your wash...ooooo-baby.
One pint fresh-caught bay scallops, rinsed in sweet water and de-munged
Wash: Two egg yolks, one cup buttermik, whisked
Carolina redneck seafood breader: Atkinson's (yep, its available in Florida at your local country-boy venue)
Optional: Atkinson's Cajun seafood breader
Peanut oil
Fry Daddy
No salt. No pepper. The breader has plenty
Clean the scallops gently. Remove any black stripes of mung.
Whisk the two egg yolks in with the buttermilk. Soak cleaned scallops in the egg wash for thirty minutes.
Bring the peanut oil to 365 in the Fry Daddy. Drain the scallops from the wash in a collandar. Give them a good shake or three...leave them barely moist.
In a double plastic bag...shake/bread the scallops in the redneck breader. If you like some "kick" add the Cajun breader to the mix. No more than 1/3 Cajun to 2/3'rds regular. The Cajun is very heavy on powdered cayenne, and is overwhelming if mixed to heavy.
Shake the mollusks well in the breader. Then shake off excess breader.
Place the scallops gently in the hot oil by hand. Fry in small batches. No more than one minute 20 seconds per batch on a true and maintained 365 degrees.
Remove in batches to paper towel on paper plate. Keep covered. Serve with remoulade or tartar.
Kiss on de cheek
