Best 8 Easy Fried Scallops Recipes

FRIED SCALLOPS FOR FOUR

Steps:

• Use whole small (bay) scallops or sliced large (sea) scallops.
• Rinse and pat scallops dry.
• Roll in flour mixed with the Old Bay seasoning. Shake off excess.
• Sauté in a butter-oil mix.
• Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
• Sprinkle with parsley and serve with lemon wedges.

BREADED AND FRIED SCALLOPS

Steps:

• Mix bread crumbs, salt, and pepper in a resealable plastic bag.
• Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
• Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

EASY FRIED SCALLOPS

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
• Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
• Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

STIR-FRIED SCALLOPS

Steps:

• In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.

FRIED SCALLOPS

Steps:

• Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
• Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
• Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
• When oil is hot, add scallops in batches small enough so they're not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

STIR FRY SCALLOPS

Steps:

• RINSE SCALLOPS WELL, PAT DRY.
• WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
• DIVIDE MARINADE IN HALF.
• TOSS SCALLOPS WITH 1/2 MARINADE.
• HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
• REMOVE SCALLOPS AND SET ASIDE.
• STIR FRY VEGETABLES UNTIL TENDER CRISP.
• ABOUT 3-4 MINS.
• PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
• STIR UNTIL HEATED THROUGH.
• SERVE OVER RICE OR ANGEL HAIR PASTA.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.