These deep-fried scallops are delicious and very easy to serve. Serve with the quick tartar sauce or cocktail sauce.
Deep-Fried Scallops Recipe
WRITTEN BY:
Eileen
SERVES:
4 to 6
NUTRITION:
Source of Magnesium and Potassium
DIFFICULTY
Easy
TIME
30 Minute minutes
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Method
1.
If scallops are quite large, cut them so the sizes are fairly uniform.
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2.
Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
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3.
Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast iron skillet, saucepan, or deep fryer to 350 F.
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4.
Line a baking pan or baking sheet with two or three thicknesses of paper towels and set aside.
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5.
In a bowl, combine flour, salt, and paprika.
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6.
In another bowl, whisk eggs with the milk.
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7.
Put the fine breadcrumbs in a third bowl.
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8.
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.
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9.
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.
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10.
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.
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11.
Repeat with subsequent batches.
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12.
Serve immediately with your choice of cocktail sauce, remoulade sauce, or tartar sauce (see below).
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13.
Enjoy!
Shopping List
Ingredients
1.
3 to 4 cups vegetable oil (or amount needed for deep frying)
2.
2 cups sea scallops
3.
1 cup all-purpose flour
4.
1 teaspoon salt
5.
1 teaspoon paprika
6.
1/4 teaspoon black pepper (freshly ground)
7.
2 large eggs
8.
3 tablespoons milk (or water)
9.
1 1/2 cups bread crumbs (fine dry)
