Fried Scallops Recipe – Recipes From Chef

Cooking fried scallops takes me to a happy place, each bite a tender dance of flavors and textures. What pairs perfectly with them? 

Imagine a vibrant Italian pasta salad, cold, fresh, and peppery, standing boldly against the crispy scallops’ golden-brown allure. If you ask me, they’re a match made in culinary heaven.

But let's dive into the delightful world of fried scallops. A dish that's simple to prepare yet delivers a wealth of flavor and satisfaction.

What Are Fried Scallops?

Fried scallops are succulent pieces of the ocean's bounty that have been kissed with heat. Scallops come from a bivalve mollusk that thrives in salty waters. When cooked, they develop a tender texture that melts in your mouth, making them a favorite at many tables. 

While you can grill or bake them, frying elevates their natural sweetness, adding a crunchy exterior that contrasts beautifully with their creamy core.

The Ingredients

Before you start, gather your ingredients:

• 12 large, fresh sea scallops
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 2 cups all-purpose flour
• 1/2 tablespoon sea salt
• 1/2 tablespoon freshly cracked black pepper
• 2 cups cultured buttermilk
• 4 cups neutral oil (for frying)

These ingredients are straightforward, but they work together to create something divine.

How to Make Fried Scallops

In this guide, I will walk you through the steps. But let me tell you: the magic is in the details. From soaking the scallops to getting the frying oil just right, every step makes a difference.

Step 1: Preparing the Scallops

Start by rinsing the scallops under cool water. Pat them dry with paper towels. This is crucial. You want the surface to be as dry as possible. Too much moisture will lead to splattering oil, and nobody wants that chaos.

Step 2: Soaking in Buttermilk

Place the cleaned scallops in a bowl with cultured buttermilk. Why buttermilk? It tenderizes the meat and keeps them juicy during the cooking process. Let them soak for at least 30 minutes. This step is where the magic begins.

Step 3: Creating the Coating Mixture

In a separate bowl, combine flour, paprika, garlic powder, sea salt, and cracked black pepper. This mixture is what gives fried scallops their flavor and that sought-after crunch. The paprika adds a subtle smokiness, elevating the dish.

Step 4: Heating the Oil

In a heavy pot or a deep fryer, heat the neutral oil over medium-high heat until it reaches 375°F. A candy thermometer is your best friend here. If you don't have one, drop a small amount of the flour mixture into the oil—if it sizzles, you’re ready.

Step 5: Dredging and Frying

Take scallops out of the buttermilk and let the excess drip off. Dip each scallop into the flour mixture, coating it thoroughly. Then gently place it in the hot oil. Fry them in batches to avoid overcrowding, about 2-3 minutes per side or until golden brown. Flip them carefully using tongs.

Step 6: Draining and Serving

Once they’re perfectly golden, use a slotted spoon to remove them and transfer to a plate lined with paper towels. This helps absorb excess oil.

Notes: Pro Tips for Perfect Fried Scallops

• Use Fresh Scallops: Freshness matters; get them as soon as possible.
• Monitor Oil Temperature: Too hot, and the outsides burn before the insides cook; too cool, and they'll absorb too much oil.
• Don't Overcrowd the Pot: Fewer scallops at a time lead to better frying.
• Season Wisely: Consider adding lemon zest to the flour for a citrus touch.
• Serve Immediately: Fried foods are best served fresh; the texture remains perfect that way.

Storage Tips

If you have leftovers, allow them to cool, then place them in an airtight container. Store them in the refrigerator for up to two days. To reheat, use an oven rather than a microwave to retain texture.

Serving Suggestions

Considering how versatile fried scallops are, here’s what I enjoy pairing with them:

• Pasta Salad: A refreshing Italian pasta salad brings a burst of color and flavor to the table. The cold, zesty dressing complements the warm scallops superbly.
• Garlic Butter Rice: Rich garlic butter rice adds a delightful creaminess. The subtlety of the rice allows the scallops to shine through.
• Mixed Greens Salad: A light, crunchy salad with mixed greens, avocado, and a citrus vinaigrette perfectly balances the richness of the scallops.
• Citrus Salsa: A vibrant citrus salsa adds a punch. Think a mix of diced oranges and avocados with a squeeze of lime.
• Herbed Quinoa: Whipped-up herbed quinoa brings a nutty flavor and adds fiber to the meal, making it more filling.

What Other Substitutes Can I Use for Fried Scallops?

If you're not keen on scallops or want to switch things up, consider these substitutes:

• Shrimp: Shrimp are an excellent alternative. They fry up quickly and provide a similar seaside sweetness.
• Fish Fillets: Delicate white fish fillets hold up well in frying and can absorb your breading flavors beautifully.
• Crab Cakes: Crispy crab cakes offer a luxurious flavor. They are often seasoned to perfection, bringing a different twist.
• Tofu: Firm tofu is a fantastic plant-based option. When seasoned and fried, it can pack a protein punch.
• Zucchini Slices: Zucchini creates a fun vegetarian option. When sliced thin and fried, they’re light and incredibly crunchy.

Conclusion

Fried scallops hold a special place in my culinary journey. Their simplicity shines through, and each crispy bite transports me to seaside memories. Whether paired with a refreshing Italian pasta salad, crispy rice, or a lively salsa, they can elevate any meal. 

I hope my journey with this dish inspires you to create your own fried scallops or maybe even encourage a friendly competition at your next gathering. Let's keep savoring and sharing the joys of good food!

You’ll also like the following recipes!

• Seared Scallops Copycat Recipe
• How to Make Prosciutto Bruschetta
• Best Julie and Julia Bruschetta Recipe