FRIED SCALLOPS

Fried Scallops 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

Time 30m

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, Calories 376, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 0 grams, TransFat 0 grams