Crispy Scallops Recipes

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.

CRISPY SCALLOP SALAD

Steps:

• Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
• Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
• Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
• Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

CRISPY BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees.
• Dry scallops well with paper towel.
• Combine the salt, pepper, paprika, cayenne, panko, parmesan, parsley, olive oil and butter in a bowl, stirring until well combined.
• Place scallops into baking dish, then cover with the bread crumb mixture.
• Bake for 15-18 minutes or until the topping is browned.

CRISPY OVEN-FRIED SCALLOPS

Steps:

• Melt the butter and mix with the fresh lemon juice, finely grated lemon zest, and finely minced fresh lemon thyme. For the breading, mix soft white bread crumbs with the grated Parmigiano Reggiano and Italian parsley. Preheat oven to 375°F. Place melted butter in small bowl and breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard. Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly. Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading. Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned. Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.