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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: JANET ASHBY
  • 1 large onion
  • 12 large fresh scallops
  • 1 very small very ripe cantaloupe
  • Ground ginger
  • 1â�„2 cup fresh tomato sauce
  • 1 or 2 TBS sugar
  • 1 to 2 cups all-purpose flour
  • 1 egg, beaten
  • Toasted sesame seeds
  • Olive oil
  • Butter
  • Peanut oil
  • Salt and pepper
  • Hot spiced vinegar
Peel and slice onion and set aside.
Pat dry scallops and put aside.
Remove seeds and skin from cantaloupe. Put flesh in blender to make a puree, adding a pinch or two of ground ginger to taste. Spread a thin layer of this puree on four plates.  
In a small saucepan, add about 1�2 cup of tomato sauce. Bring to a gentle boil. Add a tablespoon or two of sugar and stir well to dissolve. Add about 1�4 cup spicy vinegar and mix well. Reduce this by boiling rapidly for several minutes until you make a ketchup. Put aside.
In a large bowl, put a cup or two of the flour with a generous amount of salt and pepper to taste and mix well.  
In a small bowl beat the egg, and in another small bowl, empty quite a lot of the toasted sesame seeds. Heat a skillet to medium. Coat it with olive oil and a bit of butter.
Toss scallops in seasoned flour, remove and dip in beaten egg. Remove and roll in sesame seeds, then carefully place in skillet. Cook for about 2 minutes per side, turning only once (seeds come off with too much turning).
At the same time scallops are cooking, heat peanut oil in a deep fryer or a deep frying pan with a lot of oil in it. This should be a medium heat.
Toss onions in seasoned flour, making sure they are all coated. Gently shake off excess flour and carefully put in pan or fryer and cook for a minute or two until lightly golden. Shake off oil and put a small amount fried onions on each plate on top of the cantaloupe puree. 
Gently remove scallops from skillet and place 3 on each plate, on top of onions.
Put ketchup in a small squirt bottle and drizzle a small amount over each plate.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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