Serves 4

• 1/2 cup grated carrot
• 1/2 cup grated onion
• 3/4 cup rice flour
• 1/2 cup water
• 1/2 teaspoon grated ginger
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 16 10-20 count scallops (dry pack)
• 2 cups peanut or canola oil, for frying
• 1/2 cup panko breadcrumbs
• Cranberry Sweet and Sour Sauce

Mix carrots, onions, rice flour, and water to make a paste. Stir in the ginger, garlic and salt. Pat the scallops dry with paper towels, then coat each one lightly all around with the carrot paste. Dip top and bottom in panko and press to adhere to paste. Heat oil to 350°F. Fry the scallops in batches until light golden brown and crispy. Drain on paper towel. Place a spoonful of Cranberry Sweet and Sour Sauce on plates or platter, and top with the fried scallops.

>>This recipe appears in Episode #308.

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