Make Some Delicious Breaded Deep-Fried Scallops (2024)

FAQs

How do you get the perfect crust on scallops? ›

Sear the scallops.

Allow the oil to heat up, then carefully add scallops, leaving at least 1" between each. Cook for 2-3 minutes undisturbed. You'll know they're ready to flip if you test one and it has a dark golden brown crust and releases easily from the pan.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Scallops are succulent, and luckily, they are especially good when deep-fried. These deep-fried scallops are first dipped in a seasoned flour mixture, then they are dipped in egg batter and dry bread crumbs. It's a slightly messy process, but it's not difficult.

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

You can use either canola oil or olive oil, although canola oil has a slightly higher smoke point. Avocado oil is also an option. Salt & Pepper: You always need to season your food before you cook it. While scallops are naturally sweet, they will need some salt and pepper.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

Many chefs feel that scallops are better simply sauteed in butter and herbs. Scallops also cook quickly at high heat. Dry sea scallops are perfect for searing, since they don't let go of moisture in a hot pan. Simply cook them in a lightly buttered, hot pan and serve.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

How many scallops per person? ›

If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that. Sea scallops, or diver scallops, are the large variety while bay scallops are the smallest.

You won't get as nice a crust in the oven but if you bake at 350 for 5-7 minutes, the baked scallops will be nice and tender. Note: If you opt to bake them, wait until they're done to squeeze on the lemon. That will keep the scallops from getting rubbery in the oven.

A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.

Prepare a Skillet

A neutral-flavored oil with a high smoke point (such as canola or vegetable) is ideal for this because you want to get the oil super hot for a nice sear. If you try to sear the scallops in butter, the milk solids in the butter will burn before the scallop can get a nice crust.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.