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Cook'n with Betty Crocker 
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Crispy Scallops |
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Serves: 6 Print this RecipeServing Size: 4 appetizers 1 pound sea scallops 1/2 teaspoon salt 1/4 teaspoon white peppers 1 teaspoon sesame oil 1 egg white 1 tablespoon cornstarch Vegetable oil 1/2 cup water 1/2 cup all-purpose flour 1/4 cup cornstarch 1 tablespoon vegetable oil 1/2 teaspoon baking soda 1/2 teaspoon salt Rinse scallops in cold water 3 or 4 times; drain thoroughly. Pat scallops dry with paper towel. Mix 1/2 teaspoon salt, the white pepper, sesame oil, egg white and 1 tablespoon cornstarch in medium bowl; stir in scallops. Cover and refrigerate 30 minutes. Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix water, flour, 1/4 cup cornstarch, 1 tablespoon vegetable oil, the baking soda and 1/2 teaspoon salt in medium bowl. Stir scallops into batter until well coated. Fry 8 scallops at a time 2 minutes or until light brown, turning occasionally; drain on paper towels. Increase oil temperature to 375°. Fry scallops all at one time about 1 minute or until golden brown; drain on paper towels. Serve with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired. About 25 appetizers From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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