We try something different with the breading on the fried scallops. I suggest we try fresh breadcrumbs instead of panko breadcrumbs. I also suggest we try shallow frying but I do not win on that one. I am not the animal protein cooker and I should just mind my own vegetable business. Anyway I figure using fresh breadcrumbs will mean fewer calories and carbs on the breading as well as a more delicate crunch.
While John is dealing with the scallops I take out the leftover rice from yesterday and cook it in a frying pan. I am trying to achieve the soccarat on the bottom of the rice that John likes so much. I think I achieve some crustiness and while the rice is cooking I steam some broccoli on top. One pan cooking!
The scallops get dark way faster with the fresh breadcrumbs and although they look a bit dark, they are cooked perfectly inside.
Today for breakfast John made congee with the last bit of the confetti rice so no more rice reappearing this week!