fried scallops recipe

The Best fried scallops recipe

Crispy Pan-Fried Scallops with Lemon Butter Sauce

4.7 from 1669 votes

Delightful scallops cooked to perfection in a light, crispy batter and served with a tangy lemon butter sauce. High in flavor and easy to prepare.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Scallops

• 8 large fresh sea scallops (about 12 oz)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup cold beer (or sparkling water for a non-alcoholic option)
• 2 large eggs
• 1 tbsp cornstarch

For the Sauce

• 3 tbsp butter
• 2 tbsp lemon juice
• 1 tbsp fresh lemon zest
• 2 cloves garlic, minced
• 1 tbsp chopped parsley
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Pat scallops dry with paper towels and season generously with salt, black pepper, and garlic powder.
2. 2
   In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and mix in cold beer and cornstarch.
3. 3
   Gradually whisk the flour mixture into the egg mixture until smooth. Let the batter rest for 5 minutes.
4. 4
   Heat olive oil in a non-stick skillet over medium-high heat. Dip each scallop into the batter, letting excess drip off, and cook for 2–3 minutes per side until golden brown and crispy.
5. 5
   While scallops cook, melt butter in the same skillet over low heat. Add minced garlic and cook for 30 seconds. Remove from heat and stir in lemon juice, lemon zest, and parsley.
6. 6
   Transfer cooked scallops to a plate and pour the lemon butter sauce over them. Serve immediately.

🔧Equipment

• Non-stick skillet (10-inch)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 120🧂Sodium: 550🌾Total Carbs: 12🥦Dietary Fiber: 1🍬Sugars: 3🥩Protein: 18

📝Notes

Tips

• Ensure scallops are fresh and properly cleaned before cooking.
• For extra crispiness, double-dip the scallops in the batter.
• Adjust the sauce consistency by adding more lemon juice or butter as needed.
• Serve with steamed rice or a fresh salad for a complete meal.

Substitutions: {“beer”:”Use sparkling water or a low-sodium beer for a lighter batter.”,”flour”:”Replace with almond flour for a gluten-free option.”}

❓ Frequently Asked Questions About Crispy Pan-Fried Scallops with Lemon Butter Sauce

1. What are the best types of scallops to use for fried scallops?

The best scallops for fried scallops are fresh, large, and firm sea scallops (also known as “king scallops” or “sea scallops”). Look for ones with a clean, sweet flavor and a slightly translucent appearance. Avoid scallops that are overly soft or have a strong odor, as these may not cook evenly or taste as good.

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2. How do I ensure my scallops are properly thawed before frying?

For best results, thaw your scallops in the refrigerator overnight. If you’re short on time, place them in a sealed bag and submerge them in cold water for about 15-20 minutes, changing the water every 5 minutes to keep it cold. Never thaw scallops at room temperature to avoid bacterial growth.

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3. What’s the ideal oil temperature for frying scallops?

The ideal oil temperature for frying scallops is around 350–375°F (175–190°C). If the oil is too hot, the scallops will cook too quickly and turn rubbery. If it’s too cool, they’ll absorb too much oil and become greasy. Use a deep-fry thermometer to monitor the temperature accurately.

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4. How long should I fry scallops for the perfect texture?

Fresh sea scallops should be fried for 2–3 minutes per side until they turn golden brown and crispy. Overcooking can make them tough, while undercooking may leave them slightly translucent. Keep them in the hot oil as long as possible to achieve that perfect golden crust.

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5. What seasonings or sauces work best with fried scallops?

Fried scallops pair beautifully with a variety of seasonings and sauces:
– Garlic butter (melted butter with minced garlic and lemon zest)
– Pesto (classic basil, garlic, and olive oil)
– Spicy mayo (mayonnaise mixed with sriracha, chili flakes, and lime juice)
– Lemon aioli (mayonnaise with lemon zest and a touch of honey)
– Teriyaki or sweet chili glaze (for a sweet and savory touch)
– Simple salt & pepper (for a clean, crispy finish)
Always toss the scallops in the seasoning just before frying to keep them crispy.