Serves 4

1 1/2 cups fresh lemon juice
1 cup fish sauce
2 tablespoons chopped mint
1 tablespoon chopped ginger
1 pound Dayboat scallops, foot removed and slice in half to make coins
1 cup sweet potato flour
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Canola oil for cooking

Fill a stock pot half way with canola oil and heat to 375 degrees. In a small bowl, combine the lemon juice, fish sauce, mint and ginger. Pour half into a dipping bowl and the other half into a large bowl. Add scallop coins and marinate for about 10 seconds. In a pie plate, combine the 2 flours. Drain the scallop coins and toss in the flour mixture to coat well. Fry the scallop coins until golden, brown and delicious, about 30 seconds. Serve with the dipping sauce.

 

• Wine Notes:
  
  2005 Altanuta Alto Adige DOC Pinot Grigio
  Aromatic with floral and citrus notes. Flavors of green apple and pear dominate, with a kick of vibrant, lemony acidity. Pairs beautifully with the light, lemon-infused seafood dishes in this episode.
  
  
  
  Brut Dargent Blanc de Blancs
  Produced by the Méthode Traditionnelle, similar to the method employed in Champagne, with a secondary fermentation in the bottle. Dry, elegant and perfectly balanced, with a crisp, lively style – perfect with the Crispy Scallop Coins.
  
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  >>This recipe appears in Episode #510.
  
  >>Click here for a printer friendly version
  

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