Ultra-Crispy Potato Crust Scallops | Chef John’s Cooking Class

Name: Ultra-Crispy Potato Crust Scallops | Chef John’s Cooking Class
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 7 oz. Potato; 7 oz. Scallop, Minced; 7 oz. Shrimp, Mashed; 1 tbsp. Cooking Wine, Soaked Green Onion & Ginger [Marinade]; 0.5 tsp. Salt, to Taste [Marinade]; 0.25 tsp. White Pepper, to Taste [Marinade]; 1 count Egg White [Marinade]; 1 tbsp. Corn Starch [Marinade]; 0.5 cup Breadcrumbs, Enough to Coat All Scallop Balls; 2 tbsp. Mayonnaise, to Taste

Chef John Zhang

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Ultra-Crispy Potato Crust Scallops | Chef John’s Cooking Class

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Delicious seafood on the inside with the crunchy potatoes crust on the outside, these Ultra-Crispy Potato Crust Scallops are sure to be the perfect party appetizer.

Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

7 oz. Potato
7 oz. Scallop, Minced
7 oz. Shrimp, Mashed
1 tbsp. Cooking Wine, Soaked Green Onion & Ginger [Marinade]
0.5 tsp. Salt, to Taste [Marinade]
0.25 tsp. White Pepper, to Taste [Marinade]
1 count Egg White [Marinade]
1 tbsp. Corn Starch [Marinade]
0.5 cup Breadcrumbs, Enough to Coat All Scallop Balls
2 tbsp. Mayonnaise, to Taste

Directions:

Step 1

Peel the potato, finely shred potatoes, rinse with cool water (to remove the starch), then soak in cold water.

Step 2

Making scallop ball paste: in a mixing bowl, combine minced scallop, minced shrimp, green onion, ginger, salt, ground white pepper, egg white, and starch. Mix thoroughly.

Step 3

Form about 1.5-inch scallop balls, and coat with breadcrumbs.

Step 4

Deep fry scallop balls at 200℉ (100℃) until golden. Drain. Note: the oil temperature can not be high, must fry the scallop balls slowly until they are fully cooked.

Step 5