Crispy Scallops Recipes

CREAMY AND CRISPY SCALLOPED POTATOES

Creamy and Crispy Scalloped Potatoes image

Creamy and crispy without a ton of butter!

Provided by mkbeatles

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

6 potatoes, sliced
3 tablespoons all-purpose flour
¼ teaspoon salt
3 tablespoons butter, cut into small pieces
½ cup onion, chopped
1 ½ cups milk
1 pinch paprika, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
Bake in preheated oven until the top is nicely browned, about 1 hour.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g

CRISPY SCALLOPS WITH FRESH WATER CHESTNUTS

Crispy Scallops with Fresh Water Chestnuts image

Provided by Food Network

Number Of Ingredients 14

Ingredients

1/2 gallon vegetable oil for frying
8 to 12 (U 10) scallops
Salt and pepper
1 cup cornstarch
4 to 6 Thai chilies
8 to 12 water chestnuts
4 bunches scallions, cut on the bias
2 cups shiitake mushrooms
1/4 cup red wine vinegar
1/2 cup sugar
1 tablespoon ginger, julienned
1 bunch Thai basil
1 bunch cilantro
1 cucumber, thinly sliced

Steps:

In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.

CRISPY BAKED SCALLOPS

Crispy Baked Scallops image

Categories Fish Dinner Bake

Number Of Ingredients 10

Ingredients

1 pound Sea Scallops
1/2 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
1/4 teaspoon Paprika
1/8 teaspoon Cayenne pepper
1/2 cup Panko bread crumbs
4 tablespoons Parmesan cheese
2 tablespoons Parsley, chopped
4 tablespoons Unsalted butter, melted
2 tablespoons Olive oil

Steps:

Preheat oven to 400 degrees.
Dry scallops well with paper towel.
Combine the salt, pepper, paprika, cayenne, panko, parmesan, parsley, olive oil and butter in a bowl, stirring until well combined.
Place scallops into baking dish, then cover with the bread crumb mixture.
Bake for 15-18 minutes or until the topping is browned.

CRISPY SCALLOPS WITH TARRAGON CREAM

Crispy Scallops with Tarragon Cream image

You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 large egg
2 teaspoons water
2/3 cup Italian-style panko bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Steps:

In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

CRISPY SCALLOPS WITH SOY DIPPING SAUCE

Crispy Scallops with Soy Dipping Sauce image

Make and share this Crispy Scallops with Soy Dipping Sauce recipe from Food.com.

Provided by mielhollinger

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 lbs sea scallops, sliced in half horizontally and patted dry
1/2 cup fine dry breadcrumb
2 teaspoons sesame seeds
1/2 teaspoon ground ginger
1 large egg white
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon reduced sodium soy sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped scallion
1 teaspoon honey

Steps:

Preheat oven to 450*F.
Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside.
In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy.
In a shallow dish, stir together bread crumbs, sesame seeds and ginger.
Add the scallops to the egg white mixture, tossing to coat well.
Coat each scallop with the bread crumb mixture and place on prepared rack.
Bake for 10 minutes or until outsides are golden and centers are opaque.
Prepare dippins sauce by combining ingredients and serve along side of the scallops.

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