Sicilian Fried Scallop Ceviche

Instructions

1. 1

   Rinse the sea scallops under cold water and pat them dry with paper towels. Slice each scallop horizontally into 2-3 thin discs.

2. 2

   Zest and juice the lime and orange into a bowl. Finely dice the red onion and add it to the citrus juice along with the chopped fresh dill. Mix well.

3. 3

   Place the sliced scallops into the citrus mixture, ensuring they are fully coated. Cover and refrigerate for 20 minutes to marinate and lightly cure the scallops.

4. 4

   While the scallops marinate, prepare three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs.

5. 5

   Remove the scallops from the marinade and gently pat them dry. Dredge each scallop slice first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs.

6. 6

   Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the breaded scallop slices in batches for 1-2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.

7. 7

   Arrange the fried scallop ceviche on a serving platter. Drizzle with Sicilian cocktail sauce and garnish with extra dill if desired. Serve immediately.