Jimmy's Crumbed Scallop Roll
PREP TIME 15 minutes
COOK TIME 20 minutes
2 cups canola oil
6 large scallops with the roe on
2 eggs, whisked
¾ cup Four Roses plain flour
1 cup panko crumbs
Pinch of Tasman sea salt
1 large carrot, finely julienned
5 coriander seeds
1 tbsp fennel seeds
½ cup apple cider vinegar
½ cup hot boiling water
1 granny smith apple, finely julienned
½ cup shredded red cabbage, finely sliced
1 tbsp Pukara olive oil
2 white bread rolls
1 tsp Ashgrove butter
2 tbsp Kewpie mayonnaise, to serve
To make the crumbed scallops, prepare a station of whisked eggs, a separate bowl of flour and another for the panko crumbs. Firstly crumb the scallops in flour, then the eggs and lastly the panko crumbs. In a pan over high heat, add canola oil and bring to a frying temperature, around 175-180ºC. Add in scallops and shallow fry for 1 minute either side. Dry with paper towel and season with salt.
To make the pickled carrots add water, apple cider vinegar, coriander seeds and fennel seeds to a pot and bring to the boil. In a heat proof bowl add the carrots and pour over the boiling water and vinegar mixture.
For the rolls, place the butter in a pan over medium to high heat and add the rolls flat side down. Cook for 2-3 minutes or until the rolls are toasted.
For the apple and red cabbage slaw, add cabbage, apple, juice of half a lemon, olive oil, a pinch of salt and toss together.
To serve, place three scallops on each roll, topped with apple and cabbage slaw, pickled carrots and Kewpie mayonnaise.