Best Fried Sea Scallops Recipes

FRIED SEA SCALLOPS

Steps:

• 1. Heat 1 inches of oil in a deep skillet.
• 2. Meanwhile, whisk together milk and eggs until smooth. Pour into a shallow bowl.
• 3. Sift together flour, salt, pepper in a shallow bowl.
• 4. Roll Scallops in flour, dip in egg wash and then roll in flour again.
• 5. Gently place scallops into the hot oil. Cook until golden and crispy, about 2 minutes per side. Drain on wire rack or paper towels.
• 6. Sprinkle with a bit more salt if desired.

SEARED SEA SCALLOPS WITH FRIED ONIONS

Steps:

• Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
• Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
• Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
• To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.

PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND FRIED CAPERS - RECIPE - FINECOOKING

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with a clean kitchen towel.
• In a 2-quart saucepan, bring the cream and 1 tsp. of the thyme to a simmer over medium heat. Reduce the heat to low, and cook until reduced to about 1/3 cup, 7 to 9 minutes.
• In a wide pot fitted with a steamer basket, bring about 2 inches of water to a boil. Add the cauliflower and season with 1/2 tsp. salt. Cover and steam until just tender, 8 to 10 minutes.
• Transfer the cauliflower to the prepared baking sheet and let dry for a few minutes. Remove the towel, letting the cauliflower fall onto the baking sheet, and bake the cauliflower until dry but not browned, 10 to 15 minutes. Transfer to a blender, and add the cream, lemon juice, 1/2 tsp. salt, and the cayenne. Blend until smooth. Season to taste with salt, lemon juice, and cayenne. Keep warm.
• Heat 2 Tbs. of the oil in a medium skillet over medium-high heat. Add the capers and the remaining 1/2 tsp. thyme, cover with a splatter shield (if you have one), and cook, stirring occasionally, until the capers are golden and puffed, 2 to 3 minutes. Add the lemon zest, cook for just a few seconds, and then, using a slotted spoon, transfer the capers, thyme, and zest to a paper-towel-lined plate.
• Pat the scallops dry. Heat a large cast-iron or other heavy-duty skillet over medium-high heat until very hot. Add the remaining 1 Tbs. oil and the butter. Season the scallops with salt. Working in batches if necessary to keep from crowding, cook the scallops, undisturbed, until very well browned on one side, 2 to 3 minutes. Flip and cook until just barely cooked through, 2 to 4 minutes more, depending on size. Transfer to a plate. Repeat, if necessary, wiping out the pan and adding more butter and oil as needed.
• Divide the cauliflower purée among serving plates, and top with the scallops. Garnish with the capers and parsley, and serve.

PAN FRIED SEA SCALLOPS WITH LEMON BUTTER

Steps:

• In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
• In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
• Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
• Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.