Excellent recipe!!! Drain on a plate … Fried Scallops Ingredients. Enjoy! Cover and chill until serving time. Unfortunately I did not have any buttermilk so needed to use milk and lemon juice. Put the fine breadcrumbs in a third bowl. I used this for fish and scallops. Lard (or Crisco) Do not use olive oil. Scallops – meaty morsels of sweet flesh with a hint of the sea – are the perfect fast food. In a 4-quart saucepan, melt 2 ¾ lb. My solution was to double dredge, and it worked perfectly. Transfer to the flour mixture; roll around until thickly coated. Make a quick homemade tartar sauce by combining 2/3 cup of mayonnaise with 1/4 cup finely chopped sweet bread and butter pickles and 1 tablespoon of lemon juice. Repeat with remaining scallops. Sweet, crisp and delicious. Add comma separated list of ingredients to include in recipe. Crowding will make the oil cool down significantly, and the breadcrumb coating will end up absorbing more oil. I experimented with some ways to cook scallops one night with my family. Add enough oil to come … Like most fried foods, and especially fish and shellfish, scallops are best eaten right after they've been made. Add 4 scallops to the pan and sear on all sides … Your daily values may be higher or lower depending on your calorie needs. Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Fried Scallops Recipe by Woodman’s of Essex. Lower scallops gently into the hot oil. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. They should be warm in the middle, but still moist. Get daily tips and expert advice to help you take your cooking skills to the next level. Immerse 4 or 5 scallops in the bowl of buttermilk. Made no changes and NO I will NOT make this again. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The coating came off both and they stuck to the fry pan (non-stick). Scallops … Take care not to overcook. In another bowl, whisk eggs with the milk. Remove the tough white side muscle if not already removed. Pour buttermilk into a bowl. Once browned lightly sprinkle the scallops with the salt, pepper and parsley. Add comma separated list of ingredients to exclude from recipe. It's a slightly messy process, but it's not difficult. I made half of these as written but for the other half I added some Old Bay to the seasoned flour. Just my opinion. Heat olive oil in a skillet or frying pan over high heat. Some of the other reviews noted the breading came off in the oil. They're best eaten the day you make them. lard or vegetable oil … They were so good. Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. Nutrient information is not available for all ingredients. Don't crowd the scallops in the pan. After all, they're not the cheapest seafood you can buy, so the fear of messing them up is a common one. Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast iron skillet, saucepan, or deep fryer to 350 F. Line a baking pan or baking sheet with two or three thicknesses of paper towels and set aside. 769 calories; protein 36.7g 73% DV; carbohydrates 84.7g 27% DV; fat 30.6g 47% DV; cholesterol 82.6mg 28% DV; sodium 1914.8mg 77% DV. The deep fryer is an excellent way to cook scallops, and it takes out some of the trepidation you might feel if cooking scallops feels intimidating. By using The Spruce Eats, you accept our, Make These Irresistible Deep Fried Twinkies. Awesome recipe, we loved the scallops prepared this way. Frying time was right on the mark. Allrecipes is part of the Meredith Food Group. Amount is based on available nutrient data. I added just a bit of corn starch to the flour. Congrats! Use fine dry bread crumbs seasoned with garlic for the coating. These deep-fried scallops are first dipped in a seasoned flour mixture, then they are dipped in egg batter and dry bread crumbs. Spice the scallops up with a pinch of cayenne pepper, or reduce the salt to 1/2 teaspoon and add about 1 teaspoon of Cajun or Creole seasoning. Cook until golden and crispy, 3 to 4 minutes. Combine flour, salt, and pepper in a separate bowl. But you can reheat them if you have leftovers. The actual amount of buttermilk and flour consumed will vary. Lower scallops gently into the hot oil. 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. To make the best tasting pan-fried seafood ever, start off by lightly coating your scallops with flour. Once you make them, they can be drained on a baking sheet rimmed with paper towels. I fried them in a skillet but I think they would have worked better in a deep fryer. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. How to Fry Scallops. This was very easy to put together. 12 ounces evaporated milk. Serve immediately with your choice of cocktail sauce, remoulade sauce, or tartar sauce.