How to Cook Deep Fried Scallops

Mmm... Deep Fried Scallops - so easy and here is one of the easiest ways to make them. You can put them on a bun, and have a sandwich, or eat them for dinner with some couscous and steamed vegetables.

Ingredients

  • 1/4 pound of scallops
  • 1-2 eggs
  • breadcrumbs
  • a slice of bread
  • Lemon Wedges
  • Tartar Sauce or Red Cocktail Sauce
    • Tartar Sauce: one part Mayonnaise, one part green sweet Relish. Stir
    • Red Cocktail Sauce: One part Ketchup One part Horseradish.

Steps

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    Scallops: You will need approximately 1/4 pound of scallops per person, this recipe is for one pound.
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    You will also need either a deep fryer, or a deep fringe pan that can comfortably hold a couple of inches of oil.
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    Start heating the oil, while you assemble the rest of the ingredients. THE OIL MUST BE HOT.
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    Break 1-2 eggs in a shallow bowl and add 1/4 cup of water for each egg. You don't want too thick of a batter.
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    Place breadcrumbs into a pie pan, or on a paper plate
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    Check your oil. Take a slice of bread, and cut it into cubes throw a cube into the oil.
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    The bread should begin to cook immediately, and turn golden rather quickly. Oils HOT!
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    Put Scallops in egg batter, and with a strainer spoon,remove them to the breadcrumbs. Coat evenly.
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    CAREFULLY place spoonfuls of scallops into your hot oil.
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    In 3-4 minutes you will have a delicious meal.
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    Serve with Lemon Wedges, Tartar Sauce, or Red Cocktail Sauce
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    Stir

Tips

  • You can use anything from Regular Unseasoned Breadcrumbs, or Seasoned, or Panko, which are Japanese Breadcrumbs, or even Crushed Cracker Crumbs.
  • You may add salt, pepper, and any Seasonings you like (Old Bay, perhaps) to the breadcrumbs
  • Even sugar and salt may help the taste

Warnings

  • When working with hot oil, please be careful to put the Scallops in carefully, in small batches, turning the spoon away from the direction of your body.

Things You'll Need

  • Deep Fryer, or Deep Frying Pan
  • Oil
  • Slotted Spoon or Birds Nest

Article Info

Categories: Fish and Seafood