Fried Scallops with Cracker Meal Coating
Scallops are a special case when it comes to deep-frying; if not treated properly, they tend to bleed a milky liquid through the coating, spoiling the crispness of the fry. Therefore, a quick salt soak (to remove moisture) and an extra layer of coating (flour) are recommended. This recipe will work well for any scallop -- but the small bay scallops work best, to our taste. And if you can get the incredibly sweet and succulent scallops of Peconic Bay, Long Island, New York, or of Nantucket, Massachusetts, your scallop fry will be truly memorable. Serves 4.