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Deep-fried Scallops, Other Seafood, Korean Recipe, Korean Food Recipe
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DEEP-FRIED SCALLOPS

INGREDIENTS :

16 scallops (large), some coriander, 1.5 cups of cornstarch, 4 cups of oil, 2T salt.


SEASONINGS:
1/2T chonju (i.e. rice wine), some ground black pepper, some lemon juice.

PREPARATION :

1. Soak scallops in water with 2T salt for 6 hours; Scrub bivalves in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the scallops; Give any open scallops a sharp tap and discard any that fail to close; Pull out the fibrous bread that sprouts between the two halves of the shell; Carefully take out the scallop meat; Soak the scallop meat in ice water for a while; Lift the scallop meat up and drain; Marinate in seasonings for 20 minutes; Blanch in boiling water till medium well; Lift the scallop meat immediately; Drain.
2. Rinse coriander and drain; Discard the stems.
3. Pour cornstarch into a shallow plate.
4. Pour 4 cups of oil to a deep pan; Bring to the boil over a high heat; Turn to a low heat; Evenly coat each side of the scallop meat with a layer of the cornstarch; Carefully add to the wok; Turn to a high heat; Deep-fry over a high heat till golden brown; Flip over; Deep-fry over a high heat till golden brown; Flip over; Deep-fry over a high heat for 10 seconds; Turn the scallop over again; Deep-fry over a high heat for 10 seconds; Lift the scallop up immediately; Drain; Arrange on serving plates; Garnish with the coriander; Serve immediately.