Deep Fried Scallops Food

DEEP-FRIED CLAMS OR SCALLOPS

Steps:

• Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.
• For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.
• In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired. Makes 4 servings. Spicy Cocktail Sauce
• In a 1-quart saucepan cook onion and garlic in hot butter over medium-high heat until tender but not brown, stirring often. Stir in water, tomato paste, horseradish, lemon juice,Worcestershire sauce, dry mustard, salt, and ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup. Sweet and Sour Sauce
• In a 1-quart saucepan combine brown sugar, cornstarch, and ground ginger. Stir in pineapple juice, green pepper, vinegar, and soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup. Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

10 WAYS TO COOK DEEP FRIED SCALLOPS - WIKIHOW

Steps:

• You will need approximately 1/4 pound of scallops per person. This recipe is for one pound.

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.

DEEP-FRIED SCALLOPS "OSCAR"

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.

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.

STIR-FRIED SCALLOPS

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.

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.

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).

FRIED SCALLOPS

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.

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.

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.

SHIRLEY'S FRIED SCALLOPS

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.