FRIED SCALLOPS
Use large sea scallops, which are often labeled "u/10" or "u/12," which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you're buying.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, main course
Time 30m
Yield About 12 servings
Number Of Ingredients 5
Steps:
- Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
- Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
- Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
- When oil is hot, add scallops in batches small enough so they're not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 0 grams, TransFat 0 grams
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Kasam
[email protected]I love this recipe! The scallops are always cooked perfectly and the coating is always crispy. I've made it several times and it's always a hit.
Elizabeth Abwooli
[email protected]These scallops were delicious! I used fresh scallops and they cooked perfectly. The coating was crispy and flavorful. I will definitely be making them again.
Jemila Yakubu
[email protected]Overall, I thought this recipe was pretty good. The scallops were cooked evenly and the coating was crispy. However, I think I would add a little more seasoning to the coating next time.
Denay Mendoza
[email protected]I was a little disappointed with these scallops. The coating was soggy and the scallops were overcooked. I think I would try a different recipe next time.
Maria Nassuna
[email protected]These scallops were amazing! I followed the recipe exactly and they turned out perfectly. The coating was crispy and the scallops were cooked through but still tender. I will definitely be making them again.
Elin Engström
[email protected]I'm not a huge fan of scallops, but I thought I would give this recipe a try. I was pleasantly surprised! The scallops were cooked perfectly and the coating was crispy and flavorful. I would definitely make them again.
Halim Tilis
[email protected]These scallops were a bit bland for my taste. I think I would add some more spices to the coating next time.
Jabu Ngoma
[email protected]The scallops were a little overcooked for my taste, but the coating was still crispy and flavorful. I would recommend cooking them for a shorter amount of time.
Simon Henriksson
[email protected]I wasn't sure how the scallops would turn out, but I was pleasantly surprised. They were cooked evenly and the coating was crispy and flavorful. I would definitely make them again.
Wolf1306 Clarke
[email protected]These scallops were delicious! I followed the recipe exactly and they turned out perfectly. I will definitely be making them again.
KAIDI GAMERS
[email protected]I've made this recipe several times now and it always turns out great. The scallops are always cooked perfectly and the coating is always crispy.
Lilo Lilo
[email protected]These fried scallops were a hit at my dinner party! The coating was crispy and flavorful, and the scallops were cooked perfectly. Everyone raved about them.