Crisp Oven Fried Scallops Food

OVEN FRIED SCALLOPS

Steps:

• Season the dried scallops with salt & pepper. Beat together the egg and the water.
• Dip the scallops in the egg-water mixture, then roll them in the bread crumbs, then dip the BOTTOMS of these into the melted butter.
• Place the scallops buttered sides down on a baking sheet and bake in a preheated 450 degree F oven for 20 minutes.

LOW FAT OVEN-FRIED SCALLOPS

Steps:

• Rinse the scallops & pat dry.
• Set aside.
• Place the egg substitute in a shallow dish.
• Place bread crumbs in another shallow dish.
• Dip scallops in the egg substitute and then roll them in the bread crumbs.
• Coat a 9 x 13 inch pan with the olive oil cooking spray and arrange the scallops in a single layer in the pan.
• Spray the tops lightly with the spray.
• Bake at 500 degrees F for about 8-10 minutes or until the scallops turn opaque and nicely browned.
• Remove pan from oven and sprinkle with parsley.
• Squeeze the lemon over the scallops and serve.

CRISPY OVEN-FRIED SCALLOPS

Steps:

• Melt the butter and mix with the fresh lemon juice, finely grated lemon zest, and finely minced fresh lemon thyme. For the breading, mix soft white bread crumbs with the grated Parmigiano Reggiano and Italian parsley. Preheat oven to 375°F. Place melted butter in small bowl and breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard. Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly. Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading. Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned. Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

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.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.