Scallops - Fresh
Crispy, golden scallops coated in seasoned bread crumbs offer a delicious seafood treat, perfect for appetizers or a light main course, appealing to seafood lovers and those craving crunch.
Ingredients
Instructions
- Mix flour and bread crumbs together in a shallow dish.
- Dip scallops in beaten egg until well coated.
- Roll scallops in the flour and bread crumb mixture again.
- Fry scallops in hot oil or fat for about 10 minutes or until golden brown.
Tips & Substitutions
For a crispier coating, consider adding some grated parmesan to the flour and breadcrumb mixture. If you don’t have bread crumbs, crushed crackers or panko work as great substitutes. To enhance flavor, season the flour with salt and pepper before coating the scallops. Ensure the oil is hot enough before frying to get that golden brown color without absorbing too much oil.
Serving Suggestions
Serve the scallops with a squeeze of fresh lemon juice and a side of tartar sauce for dipping. They pair beautifully with a light salad or steamed vegetables for a balanced meal. For a delightful contrast, consider serving them alongside Nutty Apple Bread as a unique side dish.
Storage & Reheating
Leftover fried scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops - Fresh contains roughly 282 calories, with 7g protein, 57g carbohydrates, and 3g fat. It is a good source of protein (14% of the Daily Value) and iron (14% 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?
Yes, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry with a paper towel to remove excess moisture, which helps achieve a better crust when frying.
What type of oil is best for frying scallops?
Neutral oils like canola, vegetable, or peanut oil are best for frying scallops due to their high smoke points. Avoid using olive oil, as it can impart unwanted flavors and has a lower smoke point.
How do I know when the scallops are cooked perfectly?
Scallops should be golden brown on the outside and opaque in the center when cooked. Cooking time is usually around 3-4 minutes per side, depending on their size. Overcooking can lead to a rubbery texture, so monitor closely!
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).