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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

    • Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.

    • Using a deep fryer, a cast-iron skillet, or a saucepan, heat the oil until it reaches 350 degrees Fahrenheit, or 180 degrees Celsius.

    • Line a baking pan with two to three layers of paper towels.

    • Prepare your breading by combining flour, salt, and paprika.

    • In a separate dish, beat together eggs and milk.

    • Put the breadcrumbs in a third bowl.

    • Dip the scallops in the flour, then egg, and then breadcrumbs. Repeat as necessary.

    • Once the oil is heated up to 350 F, add about 6 to 10 scallops and deep fry until golden brown, for around 2 minutes. Don’t overcook your scallops. It should be warm in the middle, but still moist.

    • 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.

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