Fried Day-boat Scallops

Ingredients

• 1 cup japanese breadcrumbs (Panko)
• 1 large eggs beaten
• 0.5 cup flour all-purpose
• 4 servings lemon wedges 
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 20 medium sea scallops 
• 4 servings tartar sauce homemade
• 3 cups vegetable oil 
• 1 tablespoon water 

Equipment

• bowl
• paper towels
• sauce pan

Directions

1. Combine flour, salt, and pepper in a bowl.
2. Combine egg and water in a bowl.
3. Place breadcrumbs on a shallow plate. Dredge scallops in flour mixture; dip in egg mixture, and dredge in crumbs. Cover and chill 20 minutes.
4. Pour oil in a 2-quart heavy saucepan; heat to 37
5. Fry scallops, in batches, about 1 1/2 minutes or until golden.
6. Drain on paper towels.
7. Serve immediately with lemon wedges and Homemade Tartar Sauce.
8. Wine note: "I recommend Honig Reserve Sauvignon Blanc ($2
9. from California's Napa Valley, or Sancerre Blanc by Pascal Jolivet ($1
10. from France's Loire Valley. Here are two different styles of Sauvignon Blanc, but both cut through the oil in the tartar sauce and the scallops. Lemon wedges balance any overbearing acidity and allow fruit characteristics to come through in the wine that could otherwise go unappreciated."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.