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    • Deep-Fried Scallops Recipe

    Mark Sharron
    Easy
    10 minutes
    4 to 6
    Amount Per Serving: Calories 769; Protein 36.7g; Carbohydrates 84.7g; Fat 30.6g; Cholesterol 82.6mg; Sodium 1914.8mg
    The frying method makes food taste better, including scallops. A deep fryer is a good way to cook scallops. It takes out some of the fear you might feel if cooking scallops intimidate you. Scallops are sweet, succulent seafood that is especially good when deep-fried. This is a perfect restaurant dish.
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    Ingredients

    • 3 to 4 cups of vegetable oil
    • 2 cups sea scallops
    • 1 cup all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/4 teaspoon freshly ground black pepper
    • 2 large eggs
    • 3 tablespoons milk or water
    • 1 1/2 cups fine, dry bread crumbs

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Dip the scallops in the flour, then egg, and then breadcrumbs. Repeat as necessary.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Remove the scallops from the oil and transfer them to the paper-towel-lined pan.
    • Serving Suggestions: Serve immediately with cold tartar or remoulade sauce and a lemony celery salad with champagne vinaigrette.

    Frozen Scallops Products

    • Scallops 800g Net

    • King Scallops – Roeless 1kg