Fried Scallops For Four Recipes

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PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER



Pan Seared Scallops Recipe With Garlic Butter image

Learn how to sear scallops in just 10 minutes! This EASY pan fried sea scallops recipe has a perfect golden crust and savory garlic butter sauce.

Provided by Maya Krampf

Categories     Main Course

Time 10m

Number Of Ingredients 9

16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
2 tbsp Salted butter ((softened))
1 tbsp Lemon juice
2 cloves Garlic ((minced))
1/2 tbsp Fresh thyme ((leaves))
1/2 tbsp Fresh parsley ((chopped))

Steps:

  • In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
  • Pat the scallops dry with paper towels. Season both sides with salt and pepper.
  • Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
  • Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
  • Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

Nutrition Facts : Calories 166 kcal, Carbohydrate 2.1 g, Protein 17.3 g, Fat 10.2 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 632.1 mg, Fiber 0.3 g, Sugar 0.3 g, ServingSize 1 serving

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.

BREADED AND FRIED SCALLOPS



Breaded and Fried Scallops image

I love scallops, and I wanted to try them fried but had limited ingredients. This was super easy and delicious. I started to make it all the time.

Provided by amberrlp

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 7

1 cup Italian-season bread crumbs, or more to taste
salt and ground black pepper to taste
1 egg
½ cup bay scallops, or more to taste
2 tablespoons butter
1 tablespoon olive oil
1 ½ teaspoons lemon juice

Steps:

  • Mix bread crumbs, salt, and pepper in a resealable plastic bag.
  • Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
  • Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g

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

FRIED SCALLOPS WITH BIBB AND FENNEL SALAD



Fried Scallops with Bibb and Fennel Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more for frying
1 small bulb fennel, thinly sliced, plus fronds for topping
1 1/4 pounds medium sea scallops, "foot" muscle removed
3/4 cup buttermilk
Kosher salt and freshly ground pepper
1/2 cup fresh parsley
1 tablespoon white balsamic vinegar
1/3 cup coarse cornmeal
1/3 cup self-rising flour
1 head Bibb lettuce
2 radishes, thinly sliced
1/4 cup chopped chives

Steps:

  • Heat 2 inches vegetable oil (about 3 1/2 cups) in a 10-inch cast-iron skillet until a deep-fry thermometer registers 375 degrees F. Soak the sliced fennel in a bowl of ice water; set aside.
  • Toss the scallops with 1/2 cup buttermilk and a pinch of salt and pepper in a bowl; set aside. Make the dressing: Puree the remaining 1/4 cup buttermilk and 2 tablespoons vegetable oil with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth; set aside. Mix the cornmeal, flour and 1/2 teaspoon salt in a shallow baking dish.
  • Drain the scallops from the buttermilk, dredge in the cornmeal mixture to coat and transfer to a plate. Fry the scallops in two batches until golden brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. Return the oil to 375 degrees F between batches.
  • Drain the fennel and pat dry with paper towels. Combine the fennel, lettuce, radishes and chives in a large bowl. Add the dressing and toss; season with salt and pepper. Divide the salad among bowls and top with the scallops and fennel fronds.

Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 864 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

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

PAN-FRIED SCALLOPS



Pan-fried scallops image

For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander

Provided by Jo Pratt

Categories     Dinner, Lunch, Side dish, Starter

Time 15m

Yield Serves 2 as a starter

Number Of Ingredients 7

6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper

Steps:

  • Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
  • Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

STIR-FRIED SCALLOPS



Stir-Fried Scallops image

Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 small onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3/4 pound sea scallops, halved
2 medium plum tomatoes, chopped
2 tablespoons lemon juice
1/8 teaspoon pepper
Hot cooked pasta or rice, optional

Steps:

  • In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

FRIED SCALLOPS



Fried Scallops image

Use large sea scallops, which are often labeled "u/10" or "u/12," which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you're buying.

Provided by John Willoughby And Chris Schlesinger

Categories     easy, quick, main course

Time 30m

Yield About 12 servings

Number Of Ingredients 5

1 cup white flour
1 cup fine corn meal
1 teaspoon baking powder
4 pounds scallops, under 10 to 12 to a pound, preferably dry
1 to 1 1/4 cups vegetable oil of your choice (you may not need it all)

Steps:

  • Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
  • Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
  • Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
  • When oil is hot, add scallops in batches small enough so they're not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 0 grams, TransFat 0 grams

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