10 Ways To Cook Deep Fried Scallops Wikihow Recipes

DEEP-FRIED SCALLOPS

Steps:

• Gather ingredients.
• If scallops are quite large, cut them so the sizes are fairly uniform.
• Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
• Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 350 F.
• Line a baking pan or baking sheet with 2 or 3 thicknesses of paper towels and set aside.
• In a bowl, combine flour, salt, paprika, and black pepper.
• In another bowl, whisk eggs with the milk.
• Put the fine breadcrumbs in a third bowl.
• Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.
• Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.
• Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.
• Repeat with subsequent batches.
• Serve immediately with your choice of cocktail sauce , rémoulade sauce , or tartar sauce. Enjoy.

EASY FRIED SCALLOPS

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
• Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
• Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

HOW TO COOK BAY SCALLOPS

Steps:

• Cook the rest of your meal first. Scallops cook quickly, and they're best when they're fresh out of the pan. If you're planning to serve up anything else with your scallops (such as pasta or a salad), prepare that first and have it ready to serve the moment the scallops are done. For example, if you'd like to serve these scallops over toast, toast and butter the bread before you begin cooking the scallops.
• Remove the side-muscles if necessary. If your scallops still have their fibrous muscle tags attached, pull those off with your thumb and forefinger before you start cooking them. These muscles are easy to recognize because they feel tough and firm to the touch and their fibers go against the grain of the rest of the scallop. Leaving the muscles attached won't do any harm, but they're much tougher and harder to chew than the rest of the scallop.
• Rinse the scallops thoroughly with cool water. Before you cook the scallops, it's a good idea to rinse them to remove any grit, sand, or other unwanted debris. Put them in a colander before running water over them so they can drain quickly. Draining them quickly is key, since scallops will get waterlogged and mushy if they sit in water for too long.
• Pat the scallops dry with a paper towel. After the scallops have drained for a few minutes, spread them out on a flat surface covered in paper towels. Use another clean paper towel to gently pat each scallop dry. If you don't pat the scallops dry before searing them, you'll end up with tougher steamed scallops instead of tender, pan-seared ones.