Crisp Pan Fried Scallops Recipes

EASY FRIED SCALLOPS

Easy Fried Scallops image

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

Ingredients

vegetable oil for frying
2 cups buttermilk
2 cups all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
12 large fresh 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.

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

GORDON RAMSAY'S PAN FRIED SCALLOPS RECIPE

Gordon Ramsay's Pan Fried Scallops Recipe image

Gordon Ramsay's pan-fried scallops are delicious crispy scallops. They're flavored with basic seasoning spices like salt and pepper. These golden-brown scallops can be enjoyed with a variety of side dishes.

Provided by Pulkit Sharma

Categories Sides

Time 9m

Number Of Ingredients 5

Ingredients

2 pounds Dry Scallops
2 teaspoon Unsalted Butter
2 teaspoon Avocado Oil
1/2 teaspoon Kosher Salt (to taste)
1/4 teaspoon Ground Black Pepper

Steps:

Rinse the scallops thoroughly with cold water and pat them dry.
Season the scallops with salt and pepper. Place a saucepan over high heat and add oil and butter to it. When the oil in the pan is hot, slowly add scallops to the pan. Make sure the scallops do not touch each other.
Sear the scallops for at least 1.5 minutes on each side until they're golden brown. Make sure they're still translucent in the center and not overcooked.
Serve these scallops immediately once they're cooked.

Nutrition Facts : Calories 195 kcal, Carbohydrate 7 g, Protein 27 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1180 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRISP PAN-FRIED SCALLOPS

Crisp Pan-Fried Scallops image

These scallops are pan-fried, but the effect is very similar to deep-fried. Panko crumbs or flakes are Japanese-style bread crumbs. They're coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they're dry. When used for frying, they absorb less oil and make a lighter, crunchier, more tender and delicate coating that stays crisp longer than ordinary coatings.

Yield serves 4

Number Of Ingredients 8

Ingredients

1 pound scallops
1 egg
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups panko
1/4 cup vegetable oil
Lemon wedges

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).

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