LOW FAT OVEN-FRIED SCALLOPS
Make and share this Low Fat Oven-Fried Scallops recipe from Food.com.
Provided by Merlot
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 149.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.4, Sodium 755.5, Carbohydrate 15.1, Fiber 1, Sugar 1.5, Protein 18.2
OVEN FRIED SCALLOPS
This is a good way to enjoy "fried" scallops without all of the added fat from deep frying. This recipe is from a cookbook published in 1979 by the Cape Cod National Seashore Women's Club.
Provided by Dan-Amer 1
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 401.9, Fat 26.2, SaturatedFat 15.3, Cholesterol 151.4, Sodium 512.4, Carbohydrate 17.4, Fiber 0.9, Sugar 1.4, Protein 23.6
CRISP OVEN FRIED SCALLOPS
If you like fried scallops, this recipe is for you. They come out crisp and golden brown, just like fried without the calories and fats! I have used this recipe with jumbo fresh shrimp and they were outstanding also. I baked the shrimp for 6 min. As they cook faster and become tough if over cooked. I serve the scallops with...
Provided by Sue Plaskas
Categories Seafood
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 475 and put a wire rack onto a rimmed cookie sheet and set aside.
- 2. Whisk eggs well with fresh lemon juice. Set aside. Put flour in shallow bowl with salt and pepper and mix together. Set aside. Melt butter in micro, set aside. Put panko crumbs in shallow bowl and set aside.
- 3. Remove small tough muscle from scallops and pat scallops dry on paper towel. Dip scallops in egg mixture, then dredge in flour, then dip into melted butter, then roll in the panko crumbs. Place on rack on cookie sheet and bake for 10 min.
OVEN "FRENCH-FRIED" SCALLOPS
Number Of Ingredients 5
Steps:
- Many kids, including my own, love these easy and tasty scallops.1. Preheat oven to 450ºF.2. Drain scallops and pat dry with a paper towel. Dip in dressing, then roll in bread crumbs. Sprinkle with paprika. For best results, refrigerate and allow to dry before baking.3. Spread scallops in single layer in nonstick baking pan or cookie sheet. Bake 10 minutes per inch of thickness. Serve with lemon wedges.Food exchanges per 3-ounce serving: 2/3 BREAD, 3 lean MEAT
Nutrition Facts : Nutritional Facts Serves
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight 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.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g
FRIED SCALLOPS FOR FOUR
This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."
Provided by mersaydees
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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
FRIED SCALLOPS
Use large sea scallops, which are often labeled "u/10" or "u/12," which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you're buying.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, main course
Time 30m
Yield About 12 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 0 grams, TransFat 0 grams
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
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