Fried Scallops
Golden and crispy fried scallops offer a delightful seafood experience with a rich, savory flavor. Perfect as an appetizer or main dish, their crunchy coating complements the tender scallops. Ideal for seafood lovers and entertaining guests, this dish combines simple ingredients for satisfying results.
Ingredients
Instructions
- Combine half and half with Worcestershire powder in a bowl.
- Dip the scallops into the milk mixture, ensuring they are coated evenly.
- Roll the coated scallops in bread crumbs until fully covered.
- Heat oil in a frying pan over medium-high heat.
- Fry the scallops in hot oil for 3 to 5 minutes until golden brown and cooked through.
Tips & Substitutions
For optimal flavor, use fresh scallops and avoid frozen ones if possible. If you need a substitute for Worcestershire powder, try a mix of soy sauce and a dash of vinegar. Ensure the oil is hot enough before frying to achieve a crispy texture. Consider adding spices like paprika or garlic powder to the bread crumbs for extra flavor. Serve alongside a fresh salad or with a dip like aioli.
Serving Suggestions
Fried scallops are best served immediately for maximum crunch. Pair them with a side of lemon wedges and a dipping sauce like tartar or cocktail sauce. They also complement well with a light salad or steamed vegetables. For a complete meal, consider serving them alongside Crab-Filled Buns or a refreshing Shrimp Pie to enhance your seafood experience.
Storage & Reheating
Store leftover fried scallops in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness. Avoid microwaving, as this can make them rubbery. Enjoy them cold in a seafood salad for a refreshing twist.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Scallops contains roughly 534 calories, with 15g protein, 53g carbohydrates, and 29g fat. It is an excellent source of protein (30% of the Daily Value), calcium (27% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 578mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
While fresh scallops yield the best results, you can use frozen ones if necessary. Ensure they are fully thawed and patted dry before coating and frying to avoid excess moisture that can affect cooking and texture.
What type of oil is best for frying scallops?
Choose an oil with a high smoke point, such as canola, vegetable, or peanut oil, for frying scallops. This helps achieve a crispy exterior while preventing the oil from burning and imparting unwanted flavors.
How do I know when the scallops are done cooking?
Scallops are done when they are golden brown on the outside and opaque on the inside, usually taking about 3 to 5 minutes of frying. Overcooking can lead to a rubbery texture, so keep an eye on them during cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).