Hairtail roll

Scallop roll is a popular seafood dish, especially in China and East Asia. It is usually made with scallop (also known as scallop fillet), a long strip of sea fish with tender flesh that is perfect for rolling into a variety of flavorful dishes. There are many ways to make scallop rolls, and here is a common one:

### How to make scallop rolls

#### Ingredients
- Scallop segments (cut into appropriate lengths)
- Moderate amount of salt
- Moderate amount of pepper
- Flour (to coat the scallops)
- Egg wash (for scallops)
- Breadcrumbs (to coat the scallops)
- Olive oil or other cooking oil (for frying)

#### Accompaniments (optional)
- Soy sauce
- Vinegar
- Finely chopped shallots
- Minced garlic

#### Steps

1. **Process the scallops**:
- Clean the scallop segments and remove the guts and bones (you can omit this step if you have already processed them).
- Dry the scallops with kitchen paper towel.

2. **Seasoning**:
- Sprinkle the scallop segments with salt and pepper to taste, mix well and marinate for 10-15 minutes.

3. **Flour Coating**:
- Prepare three bowls with flour, egg wash and breadcrumbs.
- Dredge the scallop segments in an even layer of flour, then dip them in the egg wash, and finally coat them in a layer of breadcrumbs.

4. **Frying**:
- Heat a moderate amount of cooking oil in a pan.
- Add the breadcrumbed scallop segments to the pan and fry over medium-low heat until golden brown on both sides, about 3-4 minutes per side, making sure the insides are cooked through.

5. **Make the sauce (optional)**:
- If you like, mix some soy sauce, vinegar, finely chopped shallots and garlic in a small bowl as a dipping sauce for the scallop rolls.

6. **Put out of the pan on a plate**:
- Remove the fried scallop rolls from the pan and place them on absorbent paper to remove excess oil.
- Garnish with chopped green onion or cilantro according to your preference and serve with sauce.

### Tips
- **Choose scallops**: Choose fresh scallop segments for more tender meat and better flavor.
- **Frying Tips**: Don't use too much heat when frying scallops to avoid burning on the outside and burning on the inside. Pan-frying over medium-low heat ensures that the surface of the scallop is golden and crispy, and the interior is cooked through.

I hope this recipe helps you make delicious scallop tacos! If you have any other questions or need a different recipe, please feel free to let me know.

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