Fried Scallops

By John Willoughby and Chris Schlesinger

Fried Scallops
Ryan Conaty for The New York Times
Total Time
30 minutes
Rating
4(218)
Comments
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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.

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Ingredients

Yield:About 12 servings
  • 1cup white flour
  • 1cup fine corn meal
  • 1teaspoon baking powder
  • 4pounds scallops, under 10 to 12 to a pound, preferably dry
  • 1 to 1¼cups vegetable oil of your choice (you may not need it all)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

376 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 20 grams protein; 624 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.

  2. Step 2

    Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.

  3. Step 3

    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 ¼ 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.

  4. Step 4

    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.

Tip
  • This recipe is intended to be made outdoors using a propane burner, but it can be made indoors on a gas stove, in a smaller heavy-duty pan. However, you will need to do several more batches to cook the same number of scallops, so it's best to cut this recipe in half. Do not make this recipe on a regular gas or charcoal grill; the risk of igniting the oil, causing injury, is too high.

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Ratings

4 out of 5
218 user ratings
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Comments

Paul Lavender

Use an old southern technique of using of paper bag for the dry ingredients, then everyone in the bag, shake, and then into the pool. No mess to clean up!

David Look

We haven't tested this gluten free, but that should be fine.

Eva Santos-Phillips

Delicious and crispy!

Norman of BC

Anytime I can afford scallops, they’re going to be cooked in butter! But otherwise this is good.

Mim

Is there a substitute for cornmeal?

christine

Simple beautiful technique. Quite a mess in the kitchen but worth it. Taste just like Maine summers.

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