Scotch Egg with East Coast Shellfish
Halifax chef, restaurant owner & cookbook author Craig Flinn reveals his perfect scotch egg and shellfish recipe. Try it, today.
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Cooking tools:
- Food processor
- Microplane
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Slotted spoon
- Spatula
- Pot
- Stove
- Plate
- Paper towel
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 10 oz raw shrimp, shelled and deveined
- 8 oz fresh scallops
- 1 tsp salt
- 1/2 tsp white pepper
- 3 dashes of Tabasco
- 1 egg white
- 2 cups breadcrumbs
- 1/4 cup 35% whipping cream
- 6 oz fresh lobster or crabmeat
- 4 green onion tops, finely chopped
- 3 sprigs fresh tarragon or dill, finely chopped
- Half lemon zest and juice
- 1 cup flour
- 3 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 tsp pepper
- 6 hard boiled eggs, cooled and peeled
- 6 cups canola or vegetable oil for frying
- Ice cubes for ice bath
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