Fried scallops with lettuce

Ingredients:

• 0.6 kg medium sea scallops, stems removed
• 2 tablespoons of vegetable oil
• 1 small fennel root
• 3/4 cup sour milk or kefir
• 0.5 cup fresh parsley
• 1 tbsp white balsamic vinegar
• 1/3 cup corn grits
• 1/3 cup self-raising flour
• 0.5 tsp salt
• 1 head of bib lettuce
• 2 radishes, thinly sliced
• 1/4 cup chopped chives

Preparation:

1. In a 25cm (10in) cast iron skillet, heat 5cm (2in) of vegetable oil (about 3.5 cups) to 190°C (350°F) on a deep-fry thermometer. Soak the sliced ​​fennel in a bowl of ice water.
2. In a bowl, combine the scallops with 0.5 cups of sour milk, adding a pinch of salt and black pepper. Make the sauce. In a blender, blend the remaining 1/4 cup of sour milk with 2 tablespoons of vegetable oil, parsley, vinegar, 0.5 teaspoon of salt, and a small amount of ground black pepper until smooth. In a shallow baking dish, combine the cornmeal with flour and 0.5 teaspoon of salt.
3. Remove the scallops from the buttermilk and toss them in the cornmeal mixture to coat completely. Transfer to a plate. Fry the scallops in two batches until golden brown, 3-4 minutes. Remove from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet; season with salt. Before frying the next batch, return the oil to 190°C.
4. Drain the fennel and pat it dry with paper towels. Combine the fennel, bib lettuce, radishes, and green onions in a large bowl. Drizzle with the dressing and toss, season with salt and pepper to taste. Divide the salad among plates and top with the fried scallops, garnishing with the fennel fronds.