The Scallops

Spread the panko in a plate, mix in some salt and pepper.

Fold a couple of paper towels and lay the scallops on them, flipping once or twice to soak up excess milk, then transfer to the panko, coating both sides.

Once that’s done, add some oil (or lard) to the frying pan and get it hot. Again, depending upon the size of your pan, you may need to do this in shifts.

Add the scallops to the pan so that they are comfortably spaced. You want to be able to easily flip them. They should take about five minutes a side.

Once the scallops are done, all that is left is the dipping sauce.