Creado con IA
Sicilian Fried Scallop Ceviche
40 min 1419 kcal por ración Media
Ingredientes
4 Raciones
- sea scallops400 g
- lime1 medium
- orange1 medium
- red onion1 small
- fresh dill2 tablespoons
- all-purpose flour100 g
- eggs2 large
- panko breadcrumbs100 g
- vegetable oil500 ml
- Sicilian cocktail sauce120 ml
Preparación
- 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
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
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
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
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
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
Arrange the fried scallop ceviche on a serving platter. Drizzle with Sicilian cocktail sauce and garnish with extra dill if desired. Serve immediately.
