10 WAYS TO COOK DEEP FRIED SCALLOPS - WIKIHOW
wikiHow article about How to Cook Deep Fried Scallops.
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 8
Steps:
- You will need approximately 1/4 pound of scallops per person. This recipe is for one pound.
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
DEEP-FRIED SCALLOPS "OSCAR"
Steps:
- For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
- For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
- For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
- For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.
BREADED AND FRIED SCALLOPS
Steps:
- Mix bread crumbs, salt, and pepper in a resealable plastic bag.
- Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
- Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g
DEEP-FRIED SCALLOPS
These fried scallops are coated with seasoned flour and bread crumbs and deep fried to perfection. Serve with a quick tartar sauce or cocktail sauce.
Provided by Diana Rattray
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Cholesterol 63 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 278 mg, Sugar 2 g, Fat 28 g, ServingSize 2 cups (4 to 6 servings), UnsaturatedFat 0 g
EASY FRIED SCALLOPS
I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).
Provided by MBeau
Categories Seafood Shellfish Scallops
Time 19m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g
SEARED SEA SCALLOPS WITH FRIED ONIONS
Steps:
- Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
- Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
- Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
- To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED SCALLOPS
Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.
Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
BREADED SEA SCALLOPS
I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. -Martina Preston, Willow Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1262mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
SHIRLEY'S FRIED SCALLOPS
These were always a treat for us growing up... My mom loved her seafood, and this one was such a TREAT!
Provided by Lindas Busy Kitchen
Categories High Protein
Time 12m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Wash scallops in cold water, and drain on paper towel.
- Beat eggs.
- Add salt to crumbs.
- Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
- Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
- Drain on absorbent paper towels.
- Serve with lemon and ketchup, tarter sauce, or cocktail sauce.
Nutrition Facts : Calories 973.8, Fat 19.1, SaturatedFat 4.8, Cholesterol 573.1, Sodium 2825.4, Carbohydrate 89.2, Fiber 4.9, Sugar 7.5, Protein 103.3
FRIED SCALLOPS
Use large sea scallops, which are often labeled "u/10" or "u/12," which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you're buying.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, main course
Time 30m
Yield About 12 servings
Number Of Ingredients 5
Steps:
- Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
- Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
- Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
- When oil is hot, add scallops in batches small enough so they're not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED SCALLOPS FOR FOUR
This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."
Provided by mersaydees
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use whole small (bay) scallops or sliced large (sea) scallops.
- Rinse and pat scallops dry.
- Roll in flour mixed with the Old Bay seasoning. Shake off excess.
- Sauté in a butter-oil mix.
- Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
- Sprinkle with parsley and serve with lemon wedges.
More about "fried sea scallops recipes"
BEN POLLINGER'S FRIED SEA SCALLOPS RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Published 2014-10-01Estimated Reading Time 3 mins
- In a large, deep pot, heat the canola oil over medium-high heat until it registers 330°F on a deep-fry thermometer.
- Line a baking dish with a double layer of paper towels and place it near the stove.
- While the oil is heating, in another baking dish, season the scallops on both sides with salt and pepper.
- Place the breadcrumbs next to the egg in another shallow bowl, deep plate or baking dish.
- Toss 2 of the scallops in the flour to coat. Shake off the excess with one hand and drop them in the egg.
- Toss with your other hand to coat the scallops with egg. Remove the scallops with your messy hand and place them in the breadcrumbs.
- Use your dry hand to coat them with the breadcrumbs and remove them to the baking sheet, placing the scallops in a single layer.
HOW TO PAN FRY SCALLOPS: 8 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Author Jessica GibsonViews 299K
PAN-FRIED SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
HOW TO PAN-FRY SCALLOPS - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN-FRIED SEA SCALLOPS - HOW TO COOK MEAT
From howtocookmeat.com
BUTTER-FRIED SEA SCALLOPS - THE HUNGRY MOUSE
From thehungrymouse.com
Estimated Reading Time 6 minsCalories 52 per serving
- Set a non-stick pan on the stove over medium-high heat. Add the butter and thyme leaves into the pan. Pick the pan up and tilt it around a little to coat the bottom.
- Put the scallops in the pan. Space them out. Leave the heat on medium-high the whole time the scallops are cooking. Once you put the scallops in the pan, don’t move them around until you flip them. This will help them develop a nice crust.
MARINADE FOR SCALLOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-FRIED SCALLOPS WITH CRISPY CHORIZO RECIPE | THE INDEPENDENT
From independent.co.uk
PERFECT PAN-SEARED SCALLOPS (WITH A SIMPLE PAN SAUCE)
From afamilyfeast.com
BREADED PAN FRIED SCALLOPS - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
DEEP-FRIED SCALLOPS RECIPE - BRADLEY'S FISH
From bradleysfish.com
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST EASY LEMON GARLIC BUTTER PAN FRIED SCALLOPS RECIPE
From sweetcsdesigns.com
10 BEST LEFTOVER SCALLOP RECIPES [EASY SEAFOOD IDEAS]
From theeatdown.com
PAN-FRIED SEA SCALLOPS WITH CAPONATA RECIPE - FOOD & WINE
From foodandwine.com
FRIED SCALLOPS - QUICK AND EASY SEAFOOD RECIPE
From soulfoodandsoutherncooking.com
FRIED SEA SCALLOPS RECIPE FROM THE "SCHOOL OF FISH" COOKBOOK
From cbsnews.com
PAN SEARED SEA SCALLOPS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
LIGHT & CRISPY OVEN-FRIED SCALLOPS RECIPE | YANKEE MAGAZINE
From newengland.com
BEST PAN SEARED OR PAN FRIED SCALLOP RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
10 BEST FRIED BAY SCALLOPS RECIPES | YUMMLY
From yummly.com
FRIED SEA SCALLOPS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DEEP-FRIED CLAMS OR SCALLOPS | BETTER HOMES & GARDENS
From bhg.com
GORDON RAMSAY'S CRISPY PAN FRIED SCALLOPS RECIPE - THEFOODXP
From thefoodxp.com
AIR FRYER SCALLOPS - SIMPLE & QUICK WAY TO COOK SCALLOPS!
From runningtothekitchen.com
PAN FRIED SEA SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
TOP 50 FRIED SCALLOP RECIPES SIMPLE
From hola2.heroinewarrior.com
BEST AIR FRYER SCALLOPS RECIPE - HOW TO MAKE AIR FRYER SCALLOPS
From delish.com
HOW TO PERFECTLY PAN SEAR SCALLOPS - HELL'S KITCHEN
From hellskitchenrecipes.com
AIR FRYER RECIPE: FRIED SEA SCALLOPS | COOK WITH AIRFRYER
From cookwithairfryer.com
PAN FRIED SEA SCALLOPS - RECIPE - COOKS.COM
From cooks.com
QUICK AND EASY AIR FRYER SCALLOPS RECIPE | AIRFRIED.COM
From airfried.com
PAN FRIED SEA SCALLOP RECIPES - DEPORECIPE.CO
From deporecipe.co
BATTER FRIED SCALLOPS RECIPE | CDKITCHEN.COM
From cdkitchen.com
JASPER WHITE’S CRISPY FRIED SCALLOPS WITH FENNEL SLAW - CIAO ITALIA
From ciaoitalia.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love