Easy Fried Scallops

Easy Fried Scallops
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    3 People
  • VIEWS
    46

These exquisitely fried scallops boast a delightful, crispy exterior that gives way to a tender, succulent interior. A simple yet elegant dish, perfect as an appetizer or a light main course.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    85 g
  • Cholesterol
    83 mg
  • Fiber
    3 g
  • Protein
    37 g
  • Saturated Fat
    6 g
  • Sodium
    1915 mg
  • Sugar
    8 g
  • Fat
    31 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the Frying Oil: In a deep fryer or a large, heavy-bottomed saucepan, heat the vegetable oil to 400°F (200°C). Use a thermometer to ensure accurate temperature. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins Prepare the Breading Stations: In one bowl, pour the buttermilk. In a separate bowl, whisk together the all-purpose flour, salt, and ground black pepper. (2 minutes)

Image Step 03
03 Step

Recipe View 5 mins Coat the Scallops: Dip 4-5 scallops into the buttermilk, ensuring they are fully submerged. Then, transfer them to the flour mixture, pressing gently to coat them thickly on all sides. (5 minutes)

Image Step 04
04 Step

Recipe View 4 mins Fry the Scallops: Carefully place the coated scallops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, until they are golden brown and crispy. (4 minutes)

Image Step 05
05 Step

Recipe View 10 mins Drain and Repeat: Remove the fried scallops with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat the coating and frying process with the remaining scallops. (10 minutes)

Image Step 06
06 Step

Recipe View Serve Immediately: Serve the fried scallops immediately while they are hot and crispy. Garnish with a lemon wedge and a sprinkle of fresh parsley, if desired.

For an extra crispy coating, try double-dredging the scallops – dip them in flour, then buttermilk, and then flour again.
Ensure the scallops are thoroughly dry before coating to help the flour adhere better.
Do not overcrowd the pan while frying, as this will lower the oil temperature and result in soggy scallops.
For a flavor variation, add a pinch of cayenne pepper or garlic powder to the flour mixture.

Margarett Boehm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 15 Ratings)
Total Reviews: (4)
  • Alfonso Turcotte

    These were amazing! The crispy coating was perfect, and the scallops were so tender.

  • Horacio Carter

    My family loved them! I served them with a homemade tartar sauce, and it was a hit.

  • Emmet Smitham

    I added a bit of garlic powder to the flour, and it gave them a fantastic flavor!

  • Graciela Hartmann

    Easy to follow recipe and the result was restaurant-quality fried scallops. Will definitely make again!

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