Deep Fried Scallops Oscar Recipes

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DEEP-FRIED SCALLOPS



Deep-Fried Scallops image

These fried scallops are coated with seasoned flour and bread crumbs and deep fried to perfection. Serve with a quick tartar sauce or cocktail sauce.

Provided by Diana Rattray

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

3 to 4 cups vegetable oil (or amount needed for deep frying)
2 cups sea scallops
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper (freshly ground)
2 large eggs
3 tablespoons milk (or water)
1 1/2 cups bread crumbs (fine dry)

Steps:

  • Gather ingredients.
  • If scallops are quite large, cut them so the sizes are fairly uniform.
  • Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
  • 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 2 or 3 thicknesses of paper towels and set aside.
  • In a bowl, combine flour, salt, paprika, and black pepper.
  • In another bowl, whisk eggs with the milk.
  • Put the fine breadcrumbs in a third bowl.
  • Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.
  • 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. Take care not to overcook. They should be warm in the middle, but still moist.
  • Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.
  • Repeat with subsequent batches.
  • Serve immediately with your choice of cocktail sauce , rémoulade sauce , or tartar sauce. Enjoy.

Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Cholesterol 63 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 278 mg, Sugar 2 g, Fat 28 g, ServingSize 2 cups (4 to 6 servings), UnsaturatedFat 0 g

DEEP-FRIED SCALLOPS "OSCAR"



Deep-Fried Scallops

Provided by Tregaye Fraser

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

1/2 pound (2 sticks) unsalted butter
Two 1-pound cans lump crabmeat
2 tablespoons granulated garlic
Juice of 2 lemons
1 small bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Kosher salt and freshly ground pepper
2 cups heavy cream
1/2 pound (2 sticks) unsalted butter
8 ears corn, kernels cut off
3 cloves garlic, roughly chopped
1 shallot, roughly chopped
3 cups cornmeal
1/2 cup all-purpose flour
1/4 cup Creole seasoning
1/4 cup granulated garlic
Kosher salt and freshly ground pepper
Oil, for frying
16 sea scallops
1 cup arugula
1 cup watercress
Olive oil, for drizzling
Juice of 1 lemon
Kosher salt and freshly ground pepper

Steps:

  • For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
  • For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
  • For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
  • For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.

FRIED SCALLOPS FOR FOUR



Fried Scallops for Four image

This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."

Provided by mersaydees

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb scallops
3 tablespoons flour
1 tablespoon Old Bay Seasoning
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
lemon wedge

Steps:

  • Use whole small (bay) scallops or sliced large (sea) scallops.
  • Rinse and pat scallops dry.
  • Roll in flour mixed with the Old Bay seasoning. Shake off excess.
  • Sauté in a butter-oil mix.
  • Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
  • Sprinkle with parsley and serve with lemon wedges.

SHIRLEY'S FRIED SCALLOPS



Shirley's Fried Scallops image

These were always a treat for us growing up... My mom loved her seafood, and this one was such a TREAT!

Provided by Lindas Busy Kitchen

Categories     High Protein

Time 12m

Yield 1-2 serving(s)

Number Of Ingredients 5

2 eggs
1 cup unflavored breadcrumbs, to coat scallops
1/2 teaspoon salt
1 lb sea scallops (If large, cut in half or quarters)
vegetable oil, for deep frying

Steps:

  • Wash scallops in cold water, and drain on paper towel.
  • Beat eggs.
  • Add salt to crumbs.
  • Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
  • Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
  • Drain on absorbent paper towels.
  • Serve with lemon and ketchup, tarter sauce, or cocktail sauce.

Nutrition Facts : Calories 973.8, Fat 19.1, SaturatedFat 4.8, Cholesterol 573.1, Sodium 2825.4, Carbohydrate 89.2, Fiber 4.9, Sugar 7.5, Protein 103.3

EASY FRIED SCALLOPS



Easy Fried Scallops image

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

vegetable oil for frying
2 cups buttermilk
2 cups all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
12 large fresh scallops

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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