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
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
More about "john ali recipes"
CHEESY WHITE BEAN-TOMATO BAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Calories 489 per serving
- Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
LS2 PAC - THE LIBRARY CORPORATION
From redarrow.tlcdelivers.com
FRESH STRAWBERRY SAUCE | ALLRECIPES
From allrecipes.com
ALI'S AMAZING BRUSCHETTA RECIPE | ALLRECIPES
From allrecipes.com
DINNER RECIPES - NYT COOKING
From cooking.nytimes.com
PORK DINUGUAN RECIPE | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
47 SALAD DRESSING RECIPES THAT ARE SO MUCH BETTER THAN ...
From self.com
LS2 PAC - THE LIBRARY CORPORATION
From redarrow.tlcdelivers.com
FRESH STRAWBERRY SAUCE | ALLRECIPES
From allrecipes.com
ALI'S AMAZING BRUSCHETTA RECIPE | ALLRECIPES
From allrecipes.com
DINNER RECIPES - NYT COOKING
From cooking.nytimes.com
PORK DINUGUAN RECIPE | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
47 SALAD DRESSING RECIPES THAT ARE SO MUCH BETTER THAN ...
From self.com
ABOUT MINIMALIST BAKER
From minimalistbaker.com
CHEF JOHN'S FALAFEL | ALLRECIPES
From allrecipes.com
LS2 PAC - THE LIBRARY CORPORATION
From redarrow.tlcdelivers.com
VEGETARIAN RECIPES - NYT COOKING
From cooking.nytimes.com
FRESH STRAWBERRY SAUCE | ALLRECIPES
From allrecipes.com
50 UNFORGETTABLE PHOTOS OF MUHAMMAD ALI - ESQUIRE
From esquire.com
HEALTHY FOOD RECIPES & IDEAS | COOKING LIGHT | COOKING LIGHT
From cookinglight.com
RECIPES FOR KIDS - THE NEW YORK TIMES
From nytimes.com
PORK DINUGUAN RECIPE | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
HUNZA - THE TRUTH, MYTHS, AND LIES ABOUT THE HEALTH AND ...
From biblelife.org
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
ALEXANDRA WENTWORTH - IMDB
From m.imdb.com
47 SALAD DRESSING RECIPES THAT ARE SO MUCH BETTER THAN ...
From self.com