Crisp Pan Fried Scallops Recipes
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).
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
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