Crumbed Scallops

750gr scallop meat

Plain flour seasoned with salt and pepper

2 eggs, beaten with 2 tbsp. water

Cornflake or bread crumbs to coat

90gr butter

3 tbsp. oil

Lemon wedges and tartare sauce to serve

• Pat scallops dry with paper towel.

• Roll in seasoned flour and shake off excess.

• Dip in egg mixture and then roll in crumbs.

• Chill for 10-15 minutes to chill the crumbs.

• Heat butter and oil in a large heavy-based frying pan.

• Add scallops without crowding the pan – you will probably have to cook them in batches.

• Fry over moderate heat for 2 minutes; each side or until crumbs are golden.

• Be careful not to over cook.

• Drain each batch on paper towels and keep warm on a baking tray in a slow oven.

• Serve with lemon wedges and tartare sauce.