Coconut Fried Scallops on a Stick with Spicy Mayo & Eel Sauce

It's hard to make fried foods better, but throw them on a stick and you've got some truly spirited snackage! Maybe State Fair season has gotten to us a little too hard, but these fried scallops on a stick are absolutly divine. They're rich, crunchy, sweet, savory, and salty. Basically a perfect combination of flavors on a stick!

For easier skewer management, try and get flat skewers instead of round ones. These will help prevent the scallops from spinning around and tearing.

Coconut Fried Scallops on a Stick with Spicy Mayo & Eel Sauce

Serves 4-6

INGREDIENTS:

• 1lb U10/20 Sea Scallops
• 1/2 cup all purpose flour
• 1/2 cup panko bread crumbs
• 1/2 cup dried coconut flake
• Approximately 1-1/2 - 2 cups of water
• 1/2 cup of mayo (preferably Japanese Kewpie Mayo)
• 1-2 tablespoons Sriracha
• 2 tablespoons fresh lime juice
• Eel sauce
• Vegetable oil (for frying)
• Wooden skewers

DIRECTIONS:

1. In a small mixing bowl, add mayo, sriracha, and lime juice and stir to combine. Season with salt and refridgerate until needed.
2. In a medium sized mixing bowl, add flour, panko, and coconut flakes and whisk together. Slowly stream in water while whisking unti you reach your desired consistancy which should be like a thin pancake batter and should just coat scallops.
3. Add vegetable oil to a large pot, but do not fill more than halfway, and place on the stove over medium-high heat. Bring oil to 350 degrees.
4. Dredge your skewered scallops in the batter and add to hot oil and fry until golden brown and crisp. Approximately 2 - 2-1/2 minutes per skewer.
5. Season the scallops with salt as soon as they come out of the fryer.
6. Plate and drizzle with spicy mayo and eel sauce.