Fried Sea Scallops Recipe From The “School Of Fish” Cookbook

October 2, 2014 10:00 AM
Fried Sea Scallops Recipe From The “School Of Fish” Cookbook

" Photo Courtesy of Simon & Schuster

A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, Christian Delouvrier, Michael Romano, and Chef Floyd Cardoz at Tabla. He has been the Executive Chef at the Michelin started restaurant Oceana since 2006. His debut cookbook, School of Fish, is out now from sister company Simon & Schuster and available wherever books are sold.

Winter is coming, and along with sweaters and snow, scallop season is approaching. This crisp, light breadcrumb coated recipe from Ben Pollinger, Executive Chef at the Michelin started restaurant Oceana and author of the new cookbook, School of Fish, is perfect for these winter-harvested delicacies. These scallops should be cooked in two batches but they may be breaded all at once. Serve with lemon and tartar sauce for the perfect treat that softens the harsh winter cold.

Related: Crab-Stuffed Roasted Lobster Recipe For The Holidays

Photo Courtesy of Simon & Schuster

Fried Sea Scallops

Serves 4 as an entrée "

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