Crumbed scallops

Crumbed scallops


1 person made this

Sea scallops are coated with breadcrumbs and deep-fried. Serve with tartare sauce for dipping.

Lynn Cole

Serves: 4 

  • 500 g fresh sea scallops (or frozen and thawed sea scallops)
  • 1/3 cup plain flour
  • Pinch of black pepper
  • 2 eggs, lightly beaten
  • 1/3 cup fine dried breadcrumbs or finely crushed crackers
  • Vegetable oil, for deep-frying
  • Tartare sauce
  • Lime or lemon wedges, to serve

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Pat the scallops dry with paper towels. Halve any large scallops. Combine the flour and pepper on a flat plate. Roll the scallops in the flour mixture to coat well, shaking off any excess. Dip the flour-coated scallops in the egg and roll in the breadcrumbs.
  2. Preheat the oven to 150°C. Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm.
  3. Heat the oil to 190°C, or until a cube of stale bread browns in 20–30 seconds. Fry the scallops, a few at a time, in the hot oil for 1½–2 minutes, or until golden, turning them once during cooking.
  4. Using a slotted spoon, remove the scallops and drain on paper towels. Transfer them to a shallow baking pan and keep warm in the oven while frying the remaining scallops. Serve with tartare sauce or wedges of lime or lemon.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate