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Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
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Prosciutto-wrapped Scallops with a Dry Jack Pesto over Linguine
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By danator in Dayt...
Daytona Beach F...
on April 12, 2013
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Never thought this would be good, now I think it is Great
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