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Alaska Scallop Salad

Alaska Scallop Salad Recipe

  • 1 head frisée (curly endive), or 1 bunch arugula
  • 8 very large Alaska scallops (about 12 ounces total)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 2 tablespoons water
  • ½ cup unbleached white flour
  • 1 cup panko (Japanese breadcrumbs)
  • 1 cup canola oil
  • 1/3 cup julienned papaya
  • 1 medium tomato, quartered, seeded, and cut into ¼-inch strips
  • ¼ cup crystallized ginger, cut into fine julienne strips
  • ¼ cup boiling water
  • 1 cup rice vinegar
  • ½ cup corn syrup
  • 1 tablespoon salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 513kcal (26%)
Total Fat 21g (32%)
Saturated Fat 2g (10%)
Cholesterol 81mg (27%)
Total Carbohydrate 62g
Dietary Fiber 2g
Sugars 22g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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