SCALLOPS WITH PESTO RECIPES

Name: Fried Scallops
Total time: 30 min
Yield: About 12 servings
Ingredients: 1 cup white flour; 1 cup fine corn meal; 1 teaspoon baking powder; 4 pounds scallops, under 10 to 12 to a pound, preferably dry; 1 to 1 1/4 cups vegetable oil of your choice (you may not need it all)

FRIED SCALLOPS RECIPE - NYT COOKING

Fried Scallops Recipe - NYT Cooking image

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

Ingredients

1 cup white flour
1 cup fine corn meal
1 teaspoon baking powder
4 pounds scallops, under 10 to 12 to a pound, preferably dry
1 to 1 1/4 cups vegetable oil of your choice (you may not need it all)

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

SCALLOPS AND CHORIZO RECIPE - BBC FOOD

Scallops and chorizo recipe - BBC Food image

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour.

Provided by Ian Taylor

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 5

Ingredients

3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin
4 spring onions, trimmed and sliced
2 red chillies, thickly sliced
24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them)
2 tbsp runny honey

Steps:

Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes.
Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve.

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