FRIED SEA SCALLOPS RECIPES
FRIED SCALLOPS RECIPE - NYT COOKING
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you’re buying.
Provided by John Willoughby And Chris Schlesinger
Total Time 30 minutes
Yield About 12 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 19 grams, CarbohydrateContent 23 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 20 grams, SaturatedFatContent 2 grams, SodiumContent 624 milligrams, SugarContent 0 grams, TransFatContent 0 grams
PAN-FRIED SCALLOPS WITH WHITE WINE REDUCTION RECIPE: HOW ...
I learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. —Katherine Robinson, Glenwood Springs, Colorado
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.
Nutrition Facts : Calories 181 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 524mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 19g protein. Diabetic Exchanges 3 lean meat
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