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Posted on Dec 14, 2009 in
Chicken Fried Sea Scallops with California Slaw and Sherry-Garlic Aioli Dip

I figured that if you can have a chicken fried steak, then why not chicken fried scallops? Fried seafood is one of my favorites and I got this idea when I saw one of the cooks frying up some left over chicken skin and calling it chicharones de pollo. I've had scallops fried several different ways, but I liked this one - and you can also forego the aioli dip and top the scallops with hot buffalo wing sauce and bleu cheese. Some people may say that's a sin, but who cares? Do what makes you happy and give this one a try. Remember to only buy the dry pack sea scallops that are not treated with the preservative STP.

Chicken Fried Sea Scallops with California Slaw and Sherry-Garlic Aioli Dip

Serves 6

30 ea. U-10 Dry Pack Sea Scallops

1/2 Tbsp. Chopped Garlic

1/2 Tbsp. Chopped Shallots

2 pounds Chicken Skin - Ask for this in advance from your local butcher or supermarket

1 package Tempura Batter Mix - Prepare with ice water

2 Tbsp. Steak Salt Seasoning Mix

30 ea. 4" Bamboo Picks

Season the scallops and chicken skin with the seasoned salt mix, the garlic & shallots. Deep fry the chicken skin until it is 90% fried thorough and crisp. Skewer the chicken skin with the scallop and then cover with tempura batter and fry until browned. Place on a plate with the premade slaw and the aioli on the side.

California Slaw Mix

1 Cup Shredded Red & Green Cabbage

1/2 Cup Shredded Carrots

1/2 Cup Sliced Cucumber, Seeded

1/2 Cup Julienne Red & Yellow Peppers

1/2 Diced Avocado

1 Bunch Chopped Cilantro

**You can use your favorite dressing here, or a simple Rice Wine Vinegar and Olive Oil mix. I like using a premade Miso-Mustard Vinaigrette that I buy. Have this made in advance and ready in the refrigerator up to 3 hours in advance.

Sherry Garlic Aioli

1 Cup Mayonnaise

1 Cup Sour Cream

2 Tbsp. Sherry Vinegar

1/2 Tbsp. Chopped Garlic

1 Tbsp. Chopped Chives

1 Tbsp. Chopped Capers

Kosher Salt & Fresh Ground Black Pepper

Mix all ingredients together and hold in the refrigerator. This can be done a day or two in advance.