Best 3 Crisp Pan Fried Scallops Recipes
Pan-fried scallops are a classic seafood dish that can be enjoyed as an appetizer or main course. The scallops are seared until golden brown and crispy on the outside, while remaining tender and juicy on the inside. This recipe provides step-by-step instructions for preparing and cooking pan-fried scallops, ensuring perfect results every time.
In addition to the classic pan-fried scallop recipe, this article also includes variations for garlic butter scallops, lemon pepper scallops, and bacon-wrapped scallops. Each variation offers a unique flavor profile that is sure to please different palates. The garlic butter scallops are rich and savory, while the lemon pepper scallops are bright and tangy. The bacon-wrapped scallops are a hearty and indulgent option that is perfect for a special occasion.
EASY FRIED SCALLOPS
I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).
Provided by MBeau
Categories Seafood Shellfish Scallops
Time 19m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
- Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
- Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g
GORDON RAMSAY'S PAN FRIED SCALLOPS RECIPE
Gordon Ramsay's pan-fried scallops are delicious crispy scallops. They're flavored with basic seasoning spices like salt and pepper. These golden-brown scallops can be enjoyed with a variety of side dishes.
Provided by Pulkit Sharma
Categories Sides
Time 9m
Number Of Ingredients 5
Steps:
- Rinse the scallops thoroughly with cold water and pat them dry.
- Season the scallops with salt and pepper. Place a saucepan over high heat and add oil and butter to it. When the oil in the pan is hot, slowly add scallops to the pan. Make sure the scallops do not touch each other.
- Sear the scallops for at least 1.5 minutes on each side until they're golden brown. Make sure they're still translucent in the center and not overcooked.
- Serve these scallops immediately once they're cooked.
Nutrition Facts : Calories 195 kcal, Carbohydrate 7 g, Protein 27 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1180 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRISP PAN-FRIED SCALLOPS
These scallops are pan-fried, but the effect is very similar to deep-fried. Panko crumbs or flakes are Japanese-style bread crumbs. They're coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they're dry. When used for frying, they absorb less oil and make a lighter, crunchier, more tender and delicate coating that stays crisp longer than ordinary coatings.
Yield serves 4
Number Of Ingredients 8
Steps:
- Rinse the scallops and pat dry. If they differ in size, cut the larger ones in half crosswise. In a bowl, whisk the egg with the milk, salt, and pepper. Add the scallops and toss gently to coat. Spread the panko on a flat plate and generously coat each scallop.
- Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking. Carefully add about half of the scallops, one at a time. Cook on the first side for 3 or 4 minutes, until golden brown. (If the panko is browning too quickly, reduce the heat.) Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes. Place the cooked scallops on paper towels to soak up extra oil. Fry the rest of the scallops. Serve with lemon wedges.
- Look for panko in bags or boxes in Asian markets or supermarkets. We often use Sun Luck brand, but any brand with good ingredients is fine.
- Ask for "dry" or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
- Serve on a bed of rice with a steamed green vegetable, Peas & Escarole (page 190), or
- refreshing Carrot Salad with Raspberry Vinaigrette (page 217).
Tips:
- Choose High-Quality Scallops: Opt for large, dry, and plump scallops. Avoid any with an excessive amount of moisture or an unpleasant odor. - Properly Clean the Scallops: Remove the side muscle from each scallop using a sharp knife. Rinse the scallops gently under cold water and pat them dry with paper towels. - Season Wisely: Keep the seasoning simple to let the natural flavor of the scallops shine through. Salt and pepper are essential, and you can add other herbs or spices according to your preference. - Sear Scallops Over High Heat: Use a heavy-bottomed skillet or pan to ensure even cooking. Heat the oil over high heat and sear the scallops for a short time on each side to create a crispy exterior and tender interior. - Don't Overcook: Scallops cook quickly, so be careful not to overcook them. Overcooked scallops become rubbery and lose their delicate flavor. - Serve Immediately: Pan-fried scallops are best served immediately, while they are still hot and crispy.Conclusion:
Pan-fried scallops are a delectable seafood dish that can be easily prepared at home. By following the tips and techniques outlined in this recipe, you can create perfectly seared scallops with a crispy exterior and tender, juicy interior. Whether you serve them as an appetizer or a main course, these scallops are sure to impress your friends and family. Enjoy your culinary journey and savor the deliciousness of pan-fried scallops!
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