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    • Deep-Fried Scallops Recipe

    Mark Sharron
    Easy
    10 minutes
    4 to 6
    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

    • Deep-Fried Scallops Recipe: Step-by-Step Method
    • Pour 3 to 4 cups of vegetable oil into a deep, heavy-bottomed pot or deep fryer
    • Heat oil to 175°C (350°F), checking temperature with a kitchen thermometer
    • Rinse 2 cups sea scallops under cold water and pat dry thoroughly with paper towels
    • Arrange three shallow bowls: first with 1 cup all-purpose flour mixed with 1 teaspoon salt, 1 teaspoon paprika, and 1/4 teaspoon freshly ground black pepper
    • In a second bowl, beat 2 large eggs with 3 tablespoons milk or water until homogenous
    • Place 1 1/2 cups fine, dry bread crumbs in a third bowl
    • Dredge each scallop in the seasoned flour mixture to coat completely
    • Tap off excess flour from the scallops
    • Dip floured scallops one at a time into the egg mixture, coating all sides
    • Allow excess egg to drip off each scallop
    • Roll each scallop in breadcrumbs until fully covered
    • Place breaded scallops on a plate, ensuring they do not touch
    • (Parallel step) While breading, line a tray with paper towels for draining fried scallops
    • (Parallel step) Prepare serving plates in advance for immediate service
    • Once all scallops are breaded, lower them gently into hot oil, working in batches to prevent crowding
    • Fry scallops for 2-3 minutes or until golden brown and crisp
    • Remove scallops with a slotted spoon and drain on prepared paper towel-lined tray
    • Repeat frying with remaining scallops, allowing oil to return to temperature between batches
    • Plate scallops attractively, stacking or forming a ring
    • Serving suggestion: Garnish plates with a wedge of lemon or sprinkle of fresh herbs if available, and serve immediately for optimal crispness