Cape Cod Fried Scallop Rolls

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Although my husband and I love the beautiful beaches and ocean views of Cape Cod, we confess that it’s the area’s incredible seafood dishes that keep us coming back year after year. The Fried Scallop Roll is one of my favorites. In fact, each summer I insist that we travel to Orleans’ Rock Harbor, where a modest little spot on the water serves a fabulous version of these sandwiches. The freshest sea scallops imaginable are cut into bite-sized pieces, coated with flour, and deep fried. The crisp golden morsels are mounded on lightly toasted sandwich rolls and served with tartar sauce. From the first taste, I am in heaven. I love the slightly crunchy exterior of the scallops and the smooth texture beneath. Simple sides like sliced tomatoes, drizzled with oil and vinegar and sprinkled with herbs, plus corn on the cob, would make perfect accompaniments.

Ingredients

• Vegetable oil
• 2/3 cup all-purpose flour
• ½  teaspoon salt
• ¼  teaspoon black pepper
• ½  cup whole milk
• 16   large (about 1 pound) sea scallops, side muscles removed
• 4   sliced sandwich rolls (hot dog–style buns with crustless sides), lightly toasted
• Quick Tartar Sauce

Directions

1. Fill a heavy, medium saucepan with enough oil to come 3 inches up the sides.
2. Place over medium-high heat until hot, but not smoking (about 365 degrees F if you are using a deep-frying thermometer).
3. While the oil is heating, spread flour, salt, and pepper on a dinner plate and stir to mix well.
4. Place milk in a bowl.
5. Cut each scallop into 4 equal-sized pieces, and dip them in the milk.
6. Remove and drain in a colander.
7. Then, a handful at a time, coat in the flour until all scallops have been dredged.
8. When oil is ready, spread several thicknesses of paper towels on a work surface for draining cooked scallops.
9. Use a slotted spoon to transfer a handful of the scallops to the saucepan.
10. The oil will sizzle and bubble immediately.
11. Cook the scallops until golden brown, stirring occasionally, only 1 to 2 minutes.
12. Remove with the slotted spoon and drain on paper towels.
13. Cover loosely with aluminum foil to keep warm.
14. Continue until all scallops have been cooked.
15. Divide the scallops evenly and mound in the toasted buns.
16. Serve scallop rolls with a bowl of tartar sauce.
17. Serve immediately.

YIELD: SERVES 4