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Little gems of crispy fried scallop heaven.

No food library is complete without a truly great fish cookbook. Thankfully, chef Ben Pollinger’s latest masterpiece, School of Fish, teaches the skills you need to from “occasional salmon maker” to confident seafood cook. Think you can’t make great scallops at home? Fire up the fryer and think again. 

This crisp, light breadcrumb coating is perfect for scallops. The scallops should be cooked in two batches but they may be breaded all at once. Make sure to cook them medium-rare. Serve with lemon and tartar sauce or any other creamy mayonnaise-based sauce.

Reprinted with permission from School of Fish