Cookstr.com

Alaska Scallop Salad

Updated February 23, 2016

Cookbook

West Coast Cooking

Published by Sasquatch Books

Sizzling in a crisp coat of Asian breadcrumbs, sweet Alaska scallops are superimposed against a bed of slightly bitter greens tossed in an Asian-style oil-free dressing. The flavors, the textures, and the contrast between tasty fried food and healthy salad greens make for a lively salad indeed. In summer use fresh arugula from a farmer’s market; in winter opt for a head of crispy frisée.

Makes4 servings

Cooking Methodfrying

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationlactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecrisp, juicy, savory, sweet

Type of Dishfirst course salad, main course salad, salad, warm salad

Ingredients

  • 1 head frisée (curly endive), or 1 bunch arugula
  • 8 very large Alaska scallops (about 12 ounces total)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 2 tablespoons water
  • ½ cup unbleached white flour
  • 1 cup panko (Japanese breadcrumbs)
  • 1 cup canola oil
  • 1/3 cup julienned papaya
  • 1 medium tomato, quartered, seeded, and cut into ¼-inch strips
  • ¼ cup crystallized ginger, cut into fine julienne strips
  • ¼ cup boiling water
  • 1 cup rice vinegar
  • ½ cup corn syrup
  • 1 tablespoon salt

Instructions

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