Background and History:
Breaded and fried scallops are a beloved seafood dish known for their crispy, golden-brown coating and tender, succulent interior. Scallops have been a culinary delight for centuries, often considered a delicacy in various cuisines around the world.
- 1 pound fresh sea scallops
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving
- Optional: tartar sauce or cocktail sauce
- Pat the scallops dry with a paper towel and season them lightly with salt and black pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, paprika, garlic powder, and onion powder.
- Dredge each scallop in the flour, ensuring it’s evenly coated. Shake off any excess flour.
- Dip the scallop into the beaten eggs, allowing any excess to drip off.
- Press the scallop into the breadcrumb mixture, ensuring it’s coated thoroughly. Place the breaded scallop on a baking sheet and repeat with the remaining scallops.
- In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the breaded scallops to the hot oil, ensuring they have enough space to fry without crowding. Fry for about 2-3 minutes per side or until they turn golden brown.
- Use a slotted spoon to remove the fried scallops and transfer them to a plate lined with paper towels to drain any excess oil.
- Serve hot with lemon wedges and your choice of tartar sauce or cocktail sauce.
Time: 30 minutes
Cooking Time: 10 minutes
Note: Nutrition information is approximate and may vary based on portion size and specific ingredients used.
- Calories: 250 kcal
- Protein: 19g
- Fat: 9g
- Carbohydrates: 23g
- Fiber: 1g
- Scallops cook quickly, so be vigilant to avoid overcooking, which can result in a rubbery texture.
- For an extra crispy texture, you can double-bread the scallops by dipping them in egg and breadcrumbs twice.
- Make sure the oil is at the right temperature before frying to achieve a crisp, non-greasy coating.
- This recipe may contain shellfish and gluten. If you have allergies, be sure to use allergen-free substitutes and check ingredient labels.