Crispy Marinated
Scallop Coins
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.