:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/V6Leju3wOA6iYVjcjkua/6f27cd62d961cd2c7b1261700d9d38.jpeg "Simple Crispy Breaded and Fried Scallops")
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Simple Crispy Breaded and Fried Scallops
Nothing tastes like a holiday by the sea more than Breaded and Fried Scallops. Easy to make but also gourmet, this recipe delivers lightly breaded, golden-brown fresh scallops with a crispy outside and succulent inside. They are perfect as a main dish to serve with dipping sauce, chips and salad or as an appetizer to kick-start any seafood meal.
Ingredients
- 16 large fresh scallops
- 1 Cup of all-purpose flour
- 2 eggs
- 1 Cup of bread crumbs
- salt and black pepper to taste
- 1⁄2 Cup of vegetable oil for frying
- Lemon wedges and parsley for serving
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Directions
Rinse the scallops and pat them dry with a paper towel.
Season the flour with salt and pepper.
Roll each scallop in the seasoned flour, and then dredge them in the beaten eggs. Following this, roll the scallops in breadcrumbs until they are fully coated.
In a large skillet, heat the vegetable oil over medium-high heat.
Once the oil is hot, carefully add the scallops to the skillet. Cook them for about 2 minutes on each side, or until they are golden brown. Remember not to overcrowd the skillet; do the frying in batches if necessary.
Use a slotted spoon to transfer the fried scallops to a plate lined with paper towels to drain any excess oil.
Serve the Breaded and Fried Scallops hot, garnished with lemon wedges and fresh parsley.
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TammersSimple Crispy Breaded and Fried Scallops
Nothing tastes like a holiday by the sea more than Breaded and Fried Scallops. Easy to make but also gourmet, this recipe delivers lightly breaded, golden-brown fresh scallops with a crispy outside and succulent inside. They are perfect as a main dish to serve with dipping sauce, chips and salad or as an appetizer to kick-start any seafood meal.
Rinse the scallops and pat them dry with a paper towel.
Season the flour with salt and pepper.
Roll each scallop in the seasoned flour, and then dredge them in the beaten eggs. Following this, roll the scallops in breadcrumbs until they are fully coated.
In a large skillet, heat the vegetable oil over medium-high heat.
Once the oil is hot, carefully add the scallops to the skillet. Cook them for about 2 minutes on each side, or until they are golden brown. Remember not to overcrowd the skillet; do the frying in batches if necessary.
Use a slotted spoon to transfer the fried scallops to a plate lined with paper towels to drain any excess oil.
Serve the Breaded and Fried Scallops hot, garnished with lemon wedges and fresh parsley.
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