12 large scallops
6 very thin slices of prosciutto
¾ cup panko bread crumbs
salt and pepper
1 tblsp milk
1/8 tsp cayenne pepper
12 toothpicks, ¾", no frills
NOTES: It's important to use a frying thermometer for this. Also make sure you allow for a few minutes between scallop batches, so that the heat has a chance to get back up to 365°F. otherwise you'll have either soggy scallops or overcooked scallops.
In a small sauce pot, heat 2 inches of canola or vegetable oil to 365°
Cut the prosciutto in half lengthwise so you have 12 strips.
Sprinkle a tiny amount of salt and pepper to each scallop.
In a small bowl mix the milk and egg very well. Stir in the cayenne pepper.
Roll the scallop up in the prosciutto, then dip all around into the egg wash, then roll in the panko breadcrumbs and stick a tooth pick through the prosciutto wrapped scallop.
Heat a few scallops at time in the oil. 2 minutes and they are done.
Serve with a chipotle mayonnaise .. to make use 1/3 cup mayonnaise , sprinkle with ½ tsp powdered chipotle and add ½-1 tsp of lemon juice or lemoncillo.