Deep Fried Scallops Panko Food

DEEP-FRIED SCALLOPS

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.

PANKO-CRUSTED SCALLOPS

Steps:

• Pat scallops dry. Season with salt and pepper.
• Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
• Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
• Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.

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.

PANKO-CRUSTED SCALLOPS RECIPE - (3.7/5)

Steps:

• 1.) Pat scallps dry. Season with salt and pepper. 2.) Beat the egg with the milk. Arrange the flour, egg mixture and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with egg and dredge in the panko. 3.) Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through. Plate and garnish with lemon wedges, if desired. Serve with mashed potatoes and sauteed baby spinach.

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.

DEEP FRIED BACON WRAPPED SCALLOPS RECIPE - (4.2/5)

Steps:

• 1 Heat about 4 inches of oil in a deep fryer or suitable pot to 375 degrees F. 2 Wrap the scallops in paper towels to thoroughly dry. 3 Wrap bacon around the scallops and hold in-place with toothpicks. 4 Dust scallops in cracker meal, then dredge through egg whites and finally coat with Panko. Set Aside. 5 Deep Fry scallops, a few at a time to prevent over crowding, to a golden brown. 6 Serve with tartar sauce.

PANKO PARMESAN RUB-CRUSTED SCALLOPS

Steps:

• HEAT the oven to 450°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
• RINSE the scallops and pat dry. Place the scallops in a large bowl with 6 tablespoons of the melted butter. Gently toss to coat evenly.
• COMBINE the panko, Parmesan, and dry rub in a shallow bowl and blend well.
• ROLL each scallop in the breading and place on the baking sheet.
• BAKE the scallops for 10 minutes. Remove them from the oven and heat the broiler.
• SPRINKLE the tops lightly with any leftover breading and drizzle with the remaining 2 tablespoons of butter.
• BROIL the scallops about 4 inches from the heat source for 3 to 5 minutes, until the tops are golden brown and crisp.
• SPRINKLE with parsley and lemon zest and serve with the lemon wedges.

CRISP PAN-FRIED SCALLOPS

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).

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.