SHIRLEY'S FRIED SCALLOPS
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
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
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
DEEP-FRIED SCALLOPS
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
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
EASY FRIED SCALLOPS
I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).
Provided by MBeau
Categories Seafood Shellfish Scallops
Time 19m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g
SEARED SEA SCALLOPS WITH FRIED ONIONS
Steps:
- Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
- Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
- Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
- To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED SCALLOPS
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
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
PAN FRIED SEA SCALLOPS WITH LEMON BUTTER
Make and share this Pan Fried Sea Scallops With Lemon Butter recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
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.
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