posted by kothie 07-26-99 6:49 PM
Category: appetizers, seafood
Compute for 4 Servings
2/3 cup white wine
2 tbl. cognac
2 tbl. lemon juice
2 tbl. cooking oil
salt and pepper
1/2 Lb scallop meat, fresh or frozen
125 grams flour
1 Lg egg
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.
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.
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