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    • Deep-Fried Scallops

    Deep-Fried Scallops

    Mark Sharron
    Easy
    30 Minute
    4 to 6

    These fried scallops are coated with seasoned flour and bread crumbs and deep-fried to perfection. Serve with the quick tartar sauce or cocktail sauce.

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    Ingredients

    • 3 to 4 cups vegetable oil (or amount needed for deep frying)
    • 2 cups sea scallops
    • 1 cup all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/4 teaspoon black pepper (freshly ground)
    • 2 large eggs
    • 3 tablespoons milk (or water)
    • 1 1/2 cups bread crumbs (fine dry)

    Method

    • Step-by-Step Method for Deep-Fried Scallops
    • Inspect scallops and pat them dry with paper towels
    • In a wide bowl, combine all-purpose flour, salt, paprika, and black pepper
    • In another bowl, whisk eggs with milk until homogenous
    • Place bread crumbs in a third shallow bowl
    • Heat vegetable oil in a deep heavy-bottomed pan to 180°C (350°F)
    • Dredge each scallop in the seasoned flour, shaking off excess
    • Dip floured scallops into the egg mixture, ensuring full coating
    • Roll scallops in bread crumbs, pressing gently to adhere
    • Lay breaded scallops on a tray, ensuring they do not touch
    • Fry scallops in batches, avoiding overcrowding, about 2–3 minutes per batch until golden brown
    • Remove scallops with a slotted spoon and drain on paper towels
    • Check scallops for doneness; the flesh should be opaque and tender
    • Sprinkle lightly with sea salt while hot, if desired
    • Plate on a warm serving dish, garnish with fresh herbs or microgreens if available
    • Serve with lemon wedges for acidity and vibrancy
    • Optional: pair with a light salad or serve over wilted greens for added magnesium and potassium content
    • Enjoy immediately for optimal crispness