How Long Do You Deep Fry Bay Scallops at Yolanda Johnson blog

How Long Do You Deep Fry Bay Scallops. Crack 1 to 2 eggs into a bowl and add ¼ of a cup of water for each egg. Carefully place bay scallops in the. Whisk the eggs and water together. Dip the scallops in the egg mixture, then toss them in the. Combine flour, salt, and pepper in a second bowl. Once the fat is hot but not smoking, add garlic and sauté for about 30 seconds, until fragrant. Pour buttermilk into a bowl. Rinse the scallops under cold water and pat them dry with paper towels. Heat oil in a deep fryer or large saucepan to 400 degrees f (200 degrees c). Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated. If scallops are quite large, cut them so the sizes are fairly uniform. Pour about 1 cup of breadcrumbs into a pie pan. Serve with the quick tartar sauce or cocktail sauce. Dredging the scallops in a light coating of flour or cornstarch helps create a crispy crust and prevents them from sticking together.

Bay Scallops in Garlic Butter Recipe from HEB
from www.heb.com

Pour buttermilk into a bowl. Crack 1 to 2 eggs into a bowl and add ¼ of a cup of water for each egg. Once the fat is hot but not smoking, add garlic and sauté for about 30 seconds, until fragrant. If scallops are quite large, cut them so the sizes are fairly uniform. Serve with the quick tartar sauce or cocktail sauce. Pour about 1 cup of breadcrumbs into a pie pan. Combine flour, salt, and pepper in a second bowl. Heat oil in a deep fryer or large saucepan to 400 degrees f (200 degrees c). Whisk the eggs and water together. Dredging the scallops in a light coating of flour or cornstarch helps create a crispy crust and prevents them from sticking together.

Bay Scallops in Garlic Butter Recipe from HEB

How Long Do You Deep Fry Bay Scallops Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. If scallops are quite large, cut them so the sizes are fairly uniform. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated. Dip the scallops in the egg mixture, then toss them in the. Heat oil in a deep fryer or large saucepan to 400 degrees f (200 degrees c). Pour about 1 cup of breadcrumbs into a pie pan. Pour buttermilk into a bowl. Carefully place bay scallops in the. Crack 1 to 2 eggs into a bowl and add ¼ of a cup of water for each egg. Once the fat is hot but not smoking, add garlic and sauté for about 30 seconds, until fragrant. Rinse the scallops under cold water and pat them dry with paper towels. Dredging the scallops in a light coating of flour or cornstarch helps create a crispy crust and prevents them from sticking together. Serve with the quick tartar sauce or cocktail sauce. Whisk the eggs and water together.

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