Batter Fried Scallops Food

BATTER FRIED SCALLOPS

Steps:

• Preheat oil to 365 degrees F in a deep fryer or deep saucepan. Whisk together egg, milk and oil in a bowl. Sift together flour, sugar, salt and pepper. Add to egg mixture and beat until smooth. Dip scallops into batter. Fry a few scallops at a time for 2 to 3 minutes (depending on size) or until golden brown. Turn as needed. Drain on paper towels. Serve with tartar sauce.

BREADED AND FRIED SCALLOPS

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.

EASY FRIED 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.

SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS

Steps:

• Add salt and pepper to flour and baking powder.
• Mix egg and milk together.
• Combine all, and mix well.
• Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
• Drain on paper towels, and serve hot.

FRIED SCALLOPS FOR FOUR

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.

BEER BATTER FRIED BAY SCALLOPS

Steps:

• Rinse the scallops and drain to a towel.
• In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter.
• Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly.
• Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown.
• Remove the scallops from the oil and drain on paper towels.
• These go great with batter fried okra, a big baked potato and Cocktail Sauce on the side.

PAN FRIED SEA SCALLOPS WITH LEMON BUTTER

Steps:

• In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
• In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
• Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
• Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.

FRIED SCALLOPS CHINESE STYLE

Steps:

• wash scallops pat dry with paper towel.
• mix together marinade and let scallops stand in marinade for 15 minutes.
• combine cornstarch and salt in a plastic bag.
• shake several scallops in bag dip in egg then in bread crumbs.
• heat oil in wok to 350*.
• lower heat some and lower scallops into oil and fry until brown about 2 minutes.
• drain on paper towels.