Breaded Scallops with Avocado Dip
recipe

A delightful Asian-inspired appetizer combining crispy scallops with a refreshing avocado dip. Perfect for sharing!
Preparation Time: 30 minutes
Serving Size: 2-3 people

Ingredients

- 10 scallops
- 1 cup all-purpose flour
- 1 tsp salt
- 1 large egg (lightly beaten)
- 1.5 cups panko breadcrumbs
- 1 tsp ginger powder
- Chili to taste
- 1 liter canola oil (for frying)
Avocado Dip:
- 1 avocado
- 100 g yogurt
- Juice of 1 lime
- A pinch of sugar
- Salt to taste

Instructions

1. Thaw the scallops and pat them dry with paper towels.
2. Prepare three plates:
- On the first, mix flour and salt.
- On the second, pour in the beaten egg.
- On the third, combine panko breadcrumbs, ginger powder, and chili.
3. Heat canola oil in a pot to 180°C (350°F).
4. Dredge each scallop first in the flour mixture, then in the egg, and finally coat with panko breadcrumbs.
5. Carefully place the scallops into the hot oil using a slotted spoon and fry for about one minute, or until golden and crispy. Remove and place on paper towels to drain.
6. Prepare the avocado dip: Blend avocado, yogurt, lime juice, sugar, and salt until smooth. Let chill in the refrigerator for a few hours.
7. Serve the breaded scallops with the avocado dip.

Nutritional Information (per serving)

- Energy: 300 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 15 g

Reviews: 4.49 (1471 reviews) ★★★★★ share