Breaded and Fried Scallops

Posted by Lysander Rothwell October 20, 2023
Breaded and Fried Scallops

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.

Ingredients:

  • 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

Instructions:

  • 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.

Serves: 4

Time: 30 minutes

Cooking Time: 10 minutes

Nutrition Facts:

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

Notes:

  • 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.

Allergy Warning:

  • This recipe may contain shellfish and gluten. If you have allergies, be sure to use allergen-free substitutes and check ingredient labels.
Lysander Rothwell
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Lysander Rothwell, a passionate Food Enthusiast, shares his culinary adventures and expertise on his website. With a flair for exploring diverse cuisines and flavors, Lysander offers insights, recipes, and tips to inspire fellow food lovers. Through his engaging content, he aims to celebrate the joy of cooking and eating, inviting readers to embark on delightful culinary journeys with him.