Best Fried Scallops Chinese Style Recipes

BREADED AND FRIED SCALLOPS

Breaded and Fried Scallops image

I love scallops, and I wanted to try them fried but had limited ingredients. This was super easy and delicious. I started to make it all the time.

Provided by amberrlp

Categories Seafood Shellfish Scallops

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

1 cup Italian-season bread crumbs, or more to taste
salt and ground black pepper to taste
1 egg
½ cup bay scallops, or more to taste
2 tablespoons butter
1 tablespoon olive oil
1 ½ teaspoons lemon juice

Steps:

Mix bread crumbs, salt, and pepper in a resealable plastic bag.
Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g

EASY FRIED SCALLOPS

Easy Fried Scallops image

I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).

Provided by MBeau

Categories Seafood Shellfish Scallops

Time 19m

Yield 3

Number Of Ingredients 6

Ingredients

vegetable oil for frying
2 cups buttermilk
2 cups all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
12 large fresh scallops

Steps:

Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g

SPICY STIR-FRY WITH SCALLOPS

Spicy Stir-Fry with Scallops image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai chile, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves

Steps:

Heat a large nonstick skillet over medium-high heat and add the peanut oil.
In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
Serve immediately over rice and garnish with the scallions and cilantro.