Best Deep Fried Scallops Recipes

Deep-Fried Scallops

Provided by Tregaye Fraser

Time 50m

Yield 4 servings

Number Of Ingredients 24

1/2 pound (2 sticks) unsalted butter
Two 1-pound cans lump crabmeat
2 tablespoons granulated garlic
Juice of 2 lemons
1 small bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Kosher salt and freshly ground pepper
2 cups heavy cream
1/2 pound (2 sticks) unsalted butter
8 ears corn, kernels cut off
3 cloves garlic, roughly chopped
1 shallot, roughly chopped
3 cups cornmeal
1/2 cup all-purpose flour
1/4 cup Creole seasoning
1/4 cup granulated garlic
Kosher salt and freshly ground pepper
Oil, for frying
16 sea scallops
1 cup arugula
1 cup watercress
Olive oil, for drizzling
Juice of 1 lemon
Kosher salt and freshly ground pepper

Steps:

For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.

Deep Fried Bacon Wrapped Scallops Recipe - (4.2/5) image

Provided by á-19576

Number Of Ingredients 5

1 pound sea scallops - large U-10's or the largest available
1 cup cracker meal - very fine mesh for dusting the scallops 3 cup panko ( Japanese bread crumbs)
1 cup egg whites
1/2 pound turkey bacon
oil for frying

Steps:

1 Heat about 4 inches of oil in a deep fryer or suitable pot to 375 degrees F. 2 Wrap the scallops in paper towels to thoroughly dry. 3 Wrap bacon around the scallops and hold in-place with toothpicks. 4 Dust scallops in cracker meal, then dredge through egg whites and finally coat with Panko. Set Aside. 5 Deep Fry scallops, a few at a time to prevent over crowding, to a golden brown. 6 Serve with tartar sauce.

Deep Fried Scallops image

Number Of Ingredients 7

12 ounces shucked scallops, drained
vegetable oil
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, slightly beaten
3/4 cup dry bread crumbs

Steps:

Heat oil (2 to 3 inches) in deep fryer to 325 degrees. Mix flour, salt and pepper.Coat scallops with flour mixture. Dip into eggs, then coat with bread crumbs.Fry 3 to 4 minutes or until brown drain on paper towels.

Nutrition Facts : Nutritional Facts Serves