Basic Fried Scallops
2 lb. calico or bay scallops (fresh or frozen)
2 eggs, beaten
2 Tbsp. milk
1/8 tsp. pepper
½ c. all-purpose flour
1¼ c. dry bread crumbs
Fat for frying
1 tsp. salt
➔Thaw scallops if frozen. Rinse scallops with cold water to
remove any remaining shell particles. Beat together eggs, milk,
salt, and pepper. Roll scallops in flour, dip in egg mixture and
roll in dry bread crumbs.
➔To pan fry: Place breaded scallops in heavy frypan which
contains approximately ½ inch of fat or oil, hot but not smoking.
Fry at moderate heat (350°F.) for approximately 2 to 3 minutes, or
until golden brown, turning once during cooking.
➔Drain on absorbent paper. Serve plain or with a sauce. Makes 6 servings.
➔To deep-fat fry: Fry breaded scallops in a basket in deep fat
at moderate heat (350°F.) for 1 to 2 minutes or until golden brown.
Drain on absorbent paper. Serve plain or with a sauce. Makes 6 servings.
Florida Department of Natural Resources - Cedar Keys to Good Cooking, Cedar Key, Florida ©1989