Cody Casey
Deep-fried scallops are a delicious treat, but they can be expensive to order at a restaurant. Luckily, you can make them at home with a deep fryer. When cooking scallops, it's best to use large, dry sea scallops, which will give you a better texture and flavor. You'll want to fry them at 375°F for around 5-7 minutes, or until they're golden, and then drain them on paper towels. You can also bake your scallops at 400°F for 8-10 minutes, flipping them halfway through. If you're feeling fancy, serve your scallops with lemon juice, tartar sauce, ketchup, and homemade french fries.
How to cook scallops in a deep fryer
| Characteristics | Values |
|---|---|
| Scallop type | Large sea scallops, often labelled "u/10" or "u/12" (under 10 or 12 to a pound) |
| Scallop condition | Dry, untreated scallops are preferable to wet scallops, which have been treated with chemicals to extend shelf life and add moisture |
| Scallop colour | Untreated scallops are less bright white |
| Oil temperature | Hot |
| Scallop coating | Batter, such as Flavor-Crisp |
| Frying temperature | 375°F |
| Frying time | 5-7 minutes, or 2-3 minutes per side until golden |
| Internal scallop temperature | 145°F |
| Serving suggestion | Topped with lemon juice and served with tartar sauce, ketchup, homemade french fries and coleslaw |
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What You'll Learn
Choose dry scallops, not wet
When preparing scallops for deep frying, it is important to choose dry scallops over wet ones. Wet scallops have been soaked in a preservative phosphate solution, which makes them absorb more water. This extra liquid can affect the cooking process, causing the scallops to shrivel and not brown as well. The phosphate solution can also give the scallops an off-putting flavour and they are usually not as fresh.
Dry scallops, on the other hand, have not been treated with any chemical additives or solutions. They are darker in colour, ranging from beige to a light brown. Dry scallops have a more pure, sweet and natural flavour. They are also more likely to be fresh, as opposed to wet scallops which have been preserved.
When purchasing scallops, it is always best to choose dry scallops if possible. They may be more difficult to find, as many grocery stores only carry wet scallops. However, the extra effort is worth it for the superior flavour and texture of dry scallops.
To prepare dry scallops for deep frying, start by patting them dry with a paper towel. This is an important step, as any excess moisture will cause the scallops to steam instead of fry, preventing them from developing a golden crust. Once they are dry, you can season them with salt and pepper, or other spices like cayenne pepper or Creole seasoning. You can also coat them in flour, egg, and breadcrumbs for a crispy texture.
By choosing dry scallops and properly preparing them, you can ensure that your deep-fried scallops turn out perfectly. They will have a golden-brown crust and a tender, sweet interior, creating a delicious culinary experience.
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Use a propane burner outdoors
Using a propane burner outdoors is a great option for deep-frying scallops, as it allows you to avoid filling your home with the scent of fried food. Here is a step-by-step guide to achieving delicious deep-fried scallops using a propane burner:
Firstly, prepare your scallops. Rinse them under cold water, then pat them dry with paper towels. It's important to remove any excess moisture, so ensure you are thorough with the drying process. Next, remove the tough white side muscle if it hasn't been done already. You can now season your scallops. Sprinkle salt and pepper, or for a spicier kick, add a pinch of cayenne or some Cajun/Creole seasoning.
Now, it's time to set up your breading station. You will need three bowls. In the first bowl, combine flour with your chosen seasonings. In the second bowl, whisk a couple of eggs with milk or water. In the third bowl, place your breadcrumbs. You can use regular breadcrumbs, or for an extra crunchy texture, opt for Panko breadcrumbs. You may also add some garlic powder to your breadcrumbs for extra flavor.
Take your propane burner outdoors, along with a deep, heavy cast-iron pot or saucepan. Pour in enough vegetable oil to reach a depth of about 2 to 3 inches. You will need enough oil to completely submerge the scallops. Heat the oil to 335°F to 350°F. To test if the oil is ready, drop a breadcrumb into it. If the breadcrumb rises to the surface immediately, the oil is at the correct temperature.
It's now time to fry your scallops. First, coat the scallops in the flour mixture, then dip them in the egg mixture, and finally, roll them in the breadcrumbs. Ensure they are well-coated. Carefully place the breaded scallops into the hot oil. Fry in batches to avoid overcrowding the pan, about 6 to 10 scallops at a time, depending on the size of your pot. Fry for approximately 1 1/2 to 3 minutes, or until they are golden brown and floating in the oil. Use a metal slotted spoon to remove the scallops from the oil, and place them on a paper-towel-lined pan to absorb any excess oil.
Serve your deep-fried scallops immediately with your choice of sauce, such as tartar sauce, cocktail sauce, or remoulade. Enjoy the juicy, sweet scallops with their crispy coating!
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Fry at 375°F for 5-7 minutes
Frying scallops is a delicate process that requires attention to detail to ensure they are cooked thoroughly. After preparing the scallops with batter, it is time to fry them. Set the deep fryer to 375°F and place the battered scallops inside carefully. It is important to fry the scallops in batches to avoid overcrowding. The scallops should be fried for approximately 5-7 minutes until they reach an internal temperature of 145°F. This temperature ensures that the scallops are cooked properly and are safe to eat.
While frying, keep an eye on the scallops to ensure they are cooking evenly and not burning. Once the timer goes off, carefully remove the scallops from the hot oil using tongs. Place the fried scallops on a wire rack or a plate lined with paper towels to absorb any excess oil. This step is crucial to ensure the scallops are not soggy or greasy.
The scallops will continue to cook slightly even after removing them from the oil due to residual heat, so it is important not to overcook them in the fryer. The ideal scallop should have a golden exterior and a moist, tender interior.
Finally, serve the scallops immediately while they are still hot and crispy. Enjoy your delicious, perfectly fried scallops!
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Drain excess oil on a wire rack
When it comes to draining excess oil, opinions are split between using paper towels and a wire rack. J. Kenji López-Alt from Serious Eats suggests that "while it may seem logical to drain fried foods on a metal rack, it’s far more effective to drain them on a paper towel-lined plate or bowl". He explains that on a rack, the oil's surface tension keeps it in place, whereas a paper towel wicks oil away through capillary action, drawing more fat out of the food and helping it stay crisp for longer.
On the other hand, TheKitchn notes that "putting fried food on a cooling rack means the excess oil will drip off, and there’s enough air circulating underneath the food that the bottoms don’t get soggy". This method is supported by several people who have commented on a Reddit post about draining oil from deep-fried foods. One person says that they use a wire rack with paper towels underneath to achieve both the absorption of excess oil and the prevention of the food from steaming itself and losing its crispiness. Another person suggests flipping the wire rack upside down and placing it over paper towels so that the food is held slightly above the towels but the oil can still be wicked away.
In terms of which method to choose, it may depend on the type of food being fried. One person comments that they use paper towels for fish, but a wire rack for fries as they find that the wire rack is foolproof and they don't have to keep throwing away and grabbing new paper towels.
To drain excess oil on a wire rack, simply place the fried scallops on the wire rack and let them cool. The excess oil will drip off, and the circulating air will prevent the bottoms from getting soggy.
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Serve with lemon juice and tartar sauce
Deep-fried scallops are a delicious treat and can be cooked in around 35 minutes. They are best served with tartar sauce and lemon juice.
To make the tartar sauce, combine two-thirds of a cup of mayonnaise with a quarter of a cup of finely chopped sweet bread and butter pickles, and a tablespoon of lemon juice. Cover and chill until serving time. You can also add a pinch of cayenne pepper, or reduce the salt to half a teaspoon and add about a teaspoon of Cajun or Creole seasoning.
To make the scallops, first, rinse the scallops under cold water and pat them dry with paper towels. If not already removed, remove the tough white side muscle. Next, heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 335 F. Line a baking pan or sheet with paper towels and set aside. In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of paprika, and a quarter teaspoon of freshly ground black pepper. In another bowl, whisk 2 large eggs with 3 tablespoons of milk or water. Now, dip the scallops in the seasoned flour mixture, then in the egg batter, and finally in dry breadcrumbs. Carefully place the scallops in the hot oil and fry for 3 to 4 minutes. Transfer the fried scallops to the paper-towel-lined pan and shake gently to absorb excess oil.
Serve the hot scallops with the chilled tartar sauce and a few lemon wedges on the side. You can also add some lemon juice to the scallops to enhance the flavor.
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