|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Health-conscious it may not be, but most everything tastes better fried—including scallops. The deep fryer is an excellent way to cook scallops, and it takes out some of the trepidation you might feel if cooking scallops feels intimidating. After all, they're not the cheapest seafood you can buy, so the fear of messing them up is a common one. 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. Once you make them, they can be drained on a baking sheet rimmed with paper towels. They're best eaten the day you make them.
Click Play to See This Deep Fried Scallops Recipe Come Together
If scallops are quite large, cut them so the sizes are fairly uniform.
Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 350 F.
Line a baking pan or baking sheet with 2 or 3 thicknesses of paper towels and set aside.
In a bowl, combine flour, salt, paprika, and black pepper.
In another bowl, whisk eggs with the milk.
Put the fine breadcrumbs in a third bowl.
Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.
Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.
Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.
Repeat with subsequent batches.
- Don't crowd the scallops in the pan. Crowding will make the oil cool down significantly, and the breadcrumb coating will end up absorbing more oil.
- Make a quick homemade tartar sauce by combining 2/3 cup of mayonnaise with 1/4 cup finely chopped sweet bread and butter pickles and 1 tablespoon of lemon juice. Cover and chill until serving time.
- Use 1 1/2 teaspoons of Old Bay Seasoning to replace the salt and paprika.
- Spice the scallops up with a pinch of cayenne pepper, or reduce the salt to 1/2 teaspoon and add about 1 teaspoon of Cajun or Creole seasoning.
- Use fine dry bread crumbs seasoned with garlic for the coating.
How to Store Deep-Fried Scallops
Like most fried foods, and especially fish and shellfish, scallops are best eaten right after they've been made. But you can reheat them if you have leftovers.
Take the scallops out of the fridge and preheat the oven to 350 F. Once the scallops have reached room temperature put them on an aluminum foil-lined baking sheet in the oven for 10 to 15 minutes.