Deep Fried Tofu and Peanut Sauce
INGREDIENTS:
2 pk (10 oz ea) sea scallops
1/8 ts Powdered thyme
3/4 ts Salt
1/4 ts Pepper
3/4 c Flour
2 Eggs
4 tb Water
1 c Fine bread crumbs
Corn oil
Lemon slices (optional)
Catsup (optional)
TARTAR SAUCE (optional)
2 pk (10 oz ea) sea scallops
1/8 ts Powdered thyme
3/4 ts Salt
1/4 ts Pepper
3/4 c Flour
2 Eggs
4 tb Water
1 c Fine bread crumbs
Corn oil
Lemon slices (optional)
Catsup (optional)
TARTAR SAUCE (optional)
Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add water. Roll scallops in seasoned flour, dip in egg mixture, then coat well with bread crumbs. Heat oil to a depth of 3" in deep skillet, until a 1" bread cube browns in 60 seconds. Fry scallops until golden brown on all sides, about 3 minutes. Drain well on paper towels. Serve with lemon slices, catsup or Tartar Sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip